Chicken Florentine

Cindy Rowden's Note:

A nice rich sauce accompanies this creamy spinach and chicken.

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 1 (10 ounce) package frozen chopped spinach , thawed
• 1⁄3; cup Italian seasoned breadcrumbs
• ¼ cup grated parmesan cheese
• 6 boneless chicken breasts
• salt
• pepper
• ½ cup chopped onion
• 2 garlic cloves , minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 ½ cups milk
• 4 ounces finely chopped ham (sandwich slices chopped are fine)

Directions:

1. Drain spinach well between paper towels and set aside.
2. Combine breadcrumbs, Parmesan cheese and a pinch of salt and pepper. Dredge chicken in breadcrumb mixture and place in a lightly greased 11 x 7 baking dish.
3. Saute onion and garlic in butter in a skillet over medium heat stirring until onion is tender. Add flour, stirring, cook for 1 minute. Gradually add milk and continue stirring until sauce is boiling and bubbly.
4. Add spinach, ham and a pinch of salt and pepper. Cook until throughly heated. Pour sauce over chicken breats. Bake uncovered at 350 degrees for 45 minutes.

Reviews

[KatieO]

This was very good! I used diced Canadian Bacon which gave it a nice smoky flavor. The next time I make it I might just sprinkle the breadcrumbs over the top rather than coating the chicken because the coating just got soggy once the spinach topping went on. I also expected more sauce so I might play with the amount of milk. But overall this was good enough for my husband to eat it as leftovers without a fuss so it's a keeper!

[WendyMaq]

My husband and I thoroughly enjoyed this recipe, but weren't able to convince my son to try it. ;-D He doesn't know what he was missing! Very easy to prepare, delicious, and good for us! Thanks, Cindy!