lou's chicken florentine
(1 RATING)
This is my original recipe fashioned after a veal dish I use to order at Franco's Restaurant in Wrentham, MA. Miss that restaurant.
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prep time
20 Min
cook time
45 Min
method
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yield
4 serving(s)
Ingredients
- 4 - chicken breast filets
- 1/4 cup flour, for dregging
- 2 - eggs, beaten
- 1/2 cup bread crumbs, italian style
- 1 teaspoon garlic powder
- - salt and pepper, to taste
- 10 ounces spinach, frozen
- 4 - garlic cloves, minced
- 2 medium fresh tomatoes, sliced
- 8 - fresh basil leaves
- 1 cup mozzerella chese, shredded
- - olive oil, drizzle
How To Make lou's chicken florentine
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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.
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Step 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.
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Step 3Bake at 350 degrees for about 45 minutes.
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Chicken
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