Lou's Chicken Florentine

Lou's Chicken Florentine Recipe

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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

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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

  • 1Season 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.
  • 2In 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.
  • 3Bake at 350 degrees for about 45 minutes.

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About Lou's Chicken Florentine

Course/Dish: Chicken




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