Chicken Breast Florentine With Fettuccine Alfredo - Luby's
- Ready In:
- 2hrs
- Ingredients:
- 26
- Serves:
-
8
ingredients
-
FLORENTINE FILLING
- 2 (566.99 g) package thawed frozen leaf spinach (10-oz. each (squeezed dry)
- 78.78 ml shredded mozzarella cheese
- 44.37 ml grated parmesan cheese
- 29.58 ml sour cream
- 14.79 ml Italian salad dressing mix, plus
- 7.39 ml Italian salad dressing mix
- 2.46 ml garlic powder
-
chicken
- 8 boneless skinless chicken breast halves
- 354.88 ml milk
- 1 extra-large egg (extra-large)
- 473.18 ml fine dry breadcrumbs
- 29.58 ml Italian salad dressing mix
- 236.59 ml all-purpose flour
- 8 large fresh spinach leaves (veins removed)
- 8 slice mozzarella cheese (1/2-oz. each)
- 8 slice American cheese (1/2-oz. each)
-
FETTUCINE ALFREDO
- 226.79 g dry fettuccine pasta
- 7.39 ml vegetable oil
- 2.46 ml salt
- 14.79 ml butter or 14.79 ml margarine
- 113.39 g mushroom (sliced)
- 1 small garlic clove (minced)
- 236.59 ml whipping cream
- 59.14 ml grated parmesan cheese
- 14.79 ml seasoning salt
- 14.79 ml chopped parsley
directions
- For filling, combine ingredients and mix well.
- For chicken, cut each piece in half horizontally into 2 pieces.
- of equal thickness. Place bottoms in a shallow baking pan in a single layer.
- Top each with about 1/3 cup spinach mixture, spreading almost to edge.
- Place tops over filling, pressing together at edge. Freeze 30 minutes.
- Heat oven to 350 degrees. Lightly grease shallow baking pan large enough.
- to hold chicken in a single layer.
- In a shallow bowl, whisk together the milk and egg until well blended.
- In a separate shallow bowl, mix bread crumbs and dressing mix.
- Coat chicken with flour, shaking off excess. Dip into milk mixture, then into.
- crumb mixture, coating evenly and pressing crumb mixture into chicken.
- Place in baking pan. Bake 25 minutes or until cooked through.
- Top with spinach leaves and cheese slices. Continue baking 1 minute.
- For fettucine, cook pasta according to package directions,.
- adding salt to water. Drain.
- In a medium saucepan, melt butter. Add mushrooms and garlic.
- Cook, stirring frequently, about 5 minutes or until mushrooms are tender.
- Add cream, cheese, seasoned salt, and parsley. Heat through. Pour over hot.
- pasta to coat evenly. Serve with chicken. Makes 8 servings.
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RECIPE SUBMITTED BY
I love to cook and have been expanding my knowledge here for over a year. My fiancee moved in with me around the time I started frequenting this site because I had to make the same things taste different so we will not get bored. I am about to graduate with my BFA in Art Education in May. My wedding is in June, soooo my plate is pretty full physically and metaphorically... I think the greatest thing about this site is not only do you learn new ways to cook great tasting meals, but you also become more capable of making up your own recipes.
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