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Chicken Florentine


Serves: 4

Prep Time: 10 minutes

Cooking Time: 20 minutes

Difficulty: Easy

Ingredients

1 1/2 pounds chicken breast, boneless and skinless

1 spinach, frozen 10 ounce package

1/2 cup ricotta cheese, low fat

1 egg(s), large

1/2 cup milk, 1% fat

1/2 cup bread crumbs, Italian herb flavored

1 cup cheese, mozzarella, low moisture and part skim milk, grated

1 1/2 tablespoons olive oil

1/4 cup parmesan cheese, grated

1 cup marinara sauce, already prepared, jar or deli

Preparation

Thaw and completely drain the frozen spinach pressing down on the spinach to remove as much of the water as possible. In a medium bowl, mix the spinach, egg, and ricotta cheese and set aside. Pour the bread crumbs out on a dinner plate. Pour milk in a medium bowl for dipping the chicken. Flatten each chicken breast using a large zip lock bag with a little water in it. One at a time, place the chicken in the bag and pound each breast with a meat mallet or the bottom side of a small pan until even thickness of about 1/2 inch (not too thin). Dip each piece of chicken in the milk and then coat with bread crumbs and place on a baking sheet. Place a large skillet over medium high heat and add the olive oil. When hot, place chicken carefully in the skillet spread apart and not overlapping. Cook the chicken for approximately 3 minutes on each side until golden brown. In a large baking dish or lasagna pan, pour the marinara sauce and even out over the bottom of the pan. Remove chicken from skillet and place on top of the marinara sauce. Spread the spinach mixture evenly over each of the pieces of chicken. Top with shredded mozzarella and parmesan cheese. Bake in a 375 degrees oven for about 12 minutes. Serve hot.

Nutrition

Per Serving Approx.: 510 calories,21 g fat, 8 g saturated fat, 54g protein, 21 g carbohydrates, 2g dietary fiber, 1090 mg sodium


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