Quick and Easy Chicken Florentine Bake
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Quick and Easy Chicken Florentine Bake
Diana RattrayThis easy recipe uses frozen spinach souffle and shredded Parmesan cheese to make a tasty topping for chicken breasts. Serve this chicken Florentine with potatoes or rice for a quick and delicious family meal.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: Serves 4 to 6
Quick and Easy Chicken Florentine Bake
Ingredients:
- 4 to 6 boneless chicken breast halves, about 1 to 1 1/2 pounds
- Salt and pepper
- 3 tablespoons all-purpose flour
- 1 to 2 tablespoons olive oil
- 2 packages (12 ounces each) frozen spinach soufflé, thawed
- 1/2 cup fresh bread crumbs
- 1 tablespoon melted butter
- 1/4 teaspoon salt
- 1/2 cup fresh shredded Parmesan cheese or 1/4 cup grated Parmesan cheese
Preparation:
Lightly grease an 11x7-inch baking dish. Heat oven to 350°.
Wash chicken and pat dry. Put chicken breasts between sheets of plastic wrap and pound gently until an even thickness. Presliced thinly sliced boneless chicken breasts can be used in place of the chicken breast halves.
In a skillet, heat oil over medium heat. Sprinkle chicken breasts with seasoned salt or salt and pepper; dip into the flour to coat thoroughly. Cook the chicken for 3 minutes on each side, or until browned. Arrange browned chicken in the baking dish. Spoon spinach evenly over the chicken.
Toss bread crumbs with melted butter, add the salt and Parmesan cheese; toss to blend. Sprinkle the bread crumb mixture over the spinach. Bake for about 35 to 40 minutes.
Serves 4 to 6.
Serves 4 to 6.
* Diana Rattray
southernfood.about.com
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