Lou's Chicken Florentine

Lou's Chicken Florentine

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Lou Ann Marques

By
@Lilylou

This is my original recipe fashioned after a veal dish I use to order at Franco's Restaurant in Wrentham, MA. Miss that restaurant.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
20 Min
Cook:
45 Min

Ingredients

  • 4
    chicken breast filets
  • 1/4 c
    flour, for dregging
  • 2
    eggs, beaten
  • 1/2 c
    bread crumbs, italian style
  • 1 tsp
    garlic powder
  • ·
    salt and pepper, to taste
  • 10 oz
    spinach, frozen
  • 4
    garlic cloves, minced
  • 2 medium
    fresh tomatoes, sliced
  • 8
    fresh basil leaves
  • 1 c
    mozzerella chese, shredded
  • ·
    olive oil, drizzle

How to Make Lou's Chicken Florentine

Step-by-Step

  1. Season chicken with salt, pepper, and garlic powder. Dredge chicken in flour, then beaten eggs, then bread crumbs. Saute in large frying pan in olive oil until browned on both sides. Remove from pan and place in baking dish.
  2. In the meantime, saute fresh garlic in butter for about 1 minute. Add well drained spinach, salt and pepper, and continue to cook for about 3-5 minutes longer. Top each chicken piece with a mound of spinach, top spinach with fresh tomatosslices, basil leaves, then drizzle with olive and top with mozzarella cheese.
  3. Bake at 350 degrees for about 45 minutes.

Printable Recipe Card

About Lou's Chicken Florentine

Course/Dish: Chicken



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