Title: Chicken Florentine #1
Categories: Poultry
Yield: 6 Servings

3 Boned breasts of chicken
Salt
Freshly ground pepper
1 pn Nutmeg
1/2 lb Fresh spinach; washed and
-chopped coarsely -or-
1/2 pk Frozen spinach; defrosted,
-squeezed of all water
6 sl Boiled ham (thin slices)
6 sl Fontina cheese (thin slices)
2 Eggs
1 1/2 tb Whipping cream
1/2 tb Chopped parsley
1/3 c Parmesan cheese
1/2 c Flour
2/3 c Vegetable oil
8 tb Butter
1/2 c Dry white wine
1/2 c Brown sauce
1 Lemon; juice only

Date: Mon, 29 Apr 1996 20:23:43 -0400

From: Walt Gray
SKIN BREASTS (skins may be used later for stock); trim off all gristle and
fat. Cut breasts in half and butterfly each half (slice each half
lengthwise, leaving 1 side uncut). Place on waxed paper and gently flatten
with a meat mallet until pieces are quite thin. Season with salt and pepper
and nutmeg. Steam fresh spinach in 3/4 cup salted water for 3 minutes and
drain well. If using frozen spinach, simply drain well when completely
defrosted. Place equal amounts of spinach in center of each half of
chicken, cover with a slice of ham and press down edges of chicken
together, then seal edges with a meat mallet. Beat eggs in a mixing bowl,
add cream, parsley and Parmesan cheese, and blend well. Dust chicken
lightly with flour and dip in egg batter, 1 piece at a time, making sure to
coat heavily. Heat oil in a skillet until very hot, and saute each piece
separately until crisp and golden in color. Trim edges of any excess egg
batter and transfer chicken to a warm platter. Melt butter in frying pan
large enough to accommodate all the chicken. Add wine and cook until it
evaporates--about 5-or-6 minutes. Add brown sauce, cook 5 minutes. Then
place chicken in pan, cook 5 minutes. Add lemon juice and cook additional 3
minutes. Turn once. Cook another 5 minutes. Place chicken breasts on
serving platter, pour hot sauce over and serve.

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