Chicken Florentine PDF Print E-mail
User Rating: / 0
PoorBest 
Written by   
Wednesday, 22 June 2011 15:18

Missy 4 boneless, skinless chicken breasts, pounded with mallet between 2 sheets plastic wrap 2 TBS olive oil Bag of fresh spinach, washed and drained 1 box Stouffers creamed spinach, defrosted and drained 1 jar slice...

 

  • 4 boneless, skinless chicken breasts, pounded with mallet between 2 sheets plastic wrap
  • 2 TBS olive oil
  • Bag of fresh spinach, washed and drained
  • 1 box Stouffers creamed spinach, defrosted and drained
  • 1 jar slice mushrooms
  • 1 jar Classico tomato sauce
  • 3/4 cup shredded mozzarella cheese
  • 3/4 cup shredded parmesan cheese
  1. Season chicken with garlic salt and black pepper
  2. Lightly sauté chicken in olive oil

In large casserole layer as follows:

  1. ½ bag fresh spinach, don’t tear
  2. Creamed spinach
  3. Sautéed chicken
  4. Mushrooms
  5. Tomato sauce
  6. Mozzarella cheese
  7. Parmesan cheese
  8. Bake at 350? for 25-30 minutes

Serves 4

Serve with angel hair or bowtie pasta

 

Last Updated on Friday, 15 July 2011 21:05