chicken annabella

★★★★★ 26
a recipe by
Lucille Hoerle
Summit, NY

I had this at a local restaurant many years ago and loved it. I came home and tried to duplicate it and this is my version. I think it was very close to the dish I had that night.

Blue Ribbon Recipe

We loved the presentation of this dish. It is a meal all in itself, so serve it with a simple salad and you're all set!

— The Test Kitchen @kitchencrew
★★★★★ 26
serves 3-4
prep time 20 Min
cook time 30 Min
method Saute

Ingredients For chicken annabella

  • 3
    boneless chicken breast (slightly flattened)
  • 2 Tbsp
    olive oil
  • 1 jar
    Italian style tomato sauce (chunky kind is great)
  • 1 box
    thawed and drained chopped spinach
  • 2
    slices of provolone cheese per breast
  • salt and pepper, to taste
  • Parmesan cheese, to taste
  • 1 clove
    chopped garlic
  • 1/2 c
    dry white wine

How To Make chicken annabella

  • 1
    Add 1/2 cup white wine to fry pan and poach the chicken breasts until partially done.
  • 2
    Meanwhile, saute chopped garlic in 2 Tbsp of olive oil and add the spinach until cooked.
  • 3
    Add tomato sauce to wine but do not cover the chicken.
  • 4
    Place 1/3 of the spinach mixture over the chicken and top with provolone cheese.
  • 5
    Add grated Parmesan cheese to top and cover pan until cheese melts. Serve with pasta.