Chicken Breasts Florentine: Sandi's Recipe of the Week - March 6

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Sandi's "Recipe Of The Week"
March 6 - 12, 2004

"Chicken Breasts Florentine"

Chicken Breasts Florentine

Recipe Source:
Poultry At Its Best (Card 88)
from Great American Recipes

Serving Size: Makes 4 servings

Amount	Ingredient
1 1/2 pounds	boneless, skinless chicken breasts, 4 pieces from 2 chickens
	Salt
	Pepper
	All purpose flour
2 tablespoons	olive oil or vegetable oil
1 pound	fresh spinach, stems removed or 10 ounce package frozen spinach
2 tablespoons	butter or margarine
1 tablespoon	chopped fresh basil or 1/2 teaspoon dried basil leaves
2 ounces (1/2 cup)	shredded Mozzarella cheese

Preparation Instructions:
1. Wash and dry chicken pieces. Sprinkle with salt and pepper. Dust each piece with flour.
2. In heavy, preferably non-stick skillet, heat the oil. Add the chicken breasts.
3. Brown on both sides. Lower heat. Saute 5 to 10 minutes until chicken is cooked through. Keep warm in skillet.
4. Wash spinach leaves and without draining, place into another pan. Cover.
5. Cook over medium-high heat until leaves are wilted, about 2 minutes. Drain off any excess water. Add the butter. If using frozen spinach, cook according to package directions and season with butter.
6. Spread spinach on hot serving platter. Top with chicken breasts. Sprinkle with basil and cheese. Cheese will melt on top. If necessary, you may slip the dish under the broiler for a minute.
Per serving: 331 calories; 33.1 g protein; 19.1 g fat; 7.2 g carbohydrates; 338 mg sodium.

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