Title: Chicken Breasts Florentine
Categories: Poultry
Yield: 8 Servings

8 Chicken breast halves; boned
-and skinned
Flour
2 Eggs; beaten
1 Stick butter
Fresh chopped spinach;
-cooked, or
1 Box (10-oz) frozen chopped
-spinach; cooked and drained
Parmesan cheese; freshly
-grated
8 sl Mozzarella cheese
1/4 c Chicken broth
1/4 c White wine
1/4 c Lemon juice

Dip breasts in flour and then in eggs. Saut‚ breasts in butter for 4
minutes on each side (should be lightly browned). Remove breasts to a large
3 quart flat casserole dish and top each with cooked spinach. Sprinkle each
breast with Parmesan cheese and top with a slice of Mozzarella cheese. Add
chicken broth to the same pan used to saut‚ breasts (to deglaze). Then, add
the wine and lemon juice. Stir. Pour sauce over chicken. Bake at 325ø for
25 to 30 minutes. Cheese should be melted and breasts heated thoroughly.
Yield: 8 servings.

JULIE HEADSTREAM HAUGHT

(MRS. WILLIAM D.)

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.