Title: Chicken Breasts Florentine
Categories: Main dish, Chicken
Yield: 4 Servings

250 g Frozen spinach
3 tb Butter
4 Chicken breasts; skinless,
-boneless
1/3 c Bread crumbs
1/4 ts Basil
2 tb Oil
1/2 c Mozzarella cheese; shredded

1. Cook spinach as directed and squeeze to drain. Stir in butter and set
aside.

2. Meanwhile, gently pound chicken between waxed paper or plastic wrap.
Work from centre until 1/4" thick. In shallow bowl, combine bread crumbs
and basil. Coat breasts with crumb mixture.

3. In large skillet over med-high, heat oil until hot. Add chicken and
cook 5-7 mins on each side until lightly browned and cooked through.

4. Reduce heat to low and spoon cooked spinach evenly over each breast.
Sprinkle with cheese. Cover pan, and cook until cheese is melted.

Per serving:
370 calories, 22g fat (53% CFF)
9 g sat.fat, 105mg chol
450 g sodium

Contributor: "Best Chicken Cookbook" Pillsbury Preparation Time: 00:25

Posted to recipelu-digest Volume 01 Number 322 by Cathleen
on Nov 28, 1997