Chicken Florentine
photo by J-Lynn
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 3⁄4 cup dry breadcrumbs
- 1⁄4 cup parmesan cheese
- 3 whole skinless chicken breasts, boned and split
- 1⁄2 cup green onion, sliced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 (10 ounce) package frozen spinach, thawed, chopped
directions
- Combine bread crumbs and cheese. Dip chicken breast halves in crumb mixture to coat lightly.
- Arrange in baking dish.
- In a saucepan, cook onion in butter until tender.
- Blend in flour.
- Stir in milk all at once. Cook and stir until thick and bubbly.
- Cook and stir 1 minute more.
- Stir in spinach.
- Spoon spinach mixture over chicken and sprinkle with rest of crumb mixture. Bake uncovered at 350F for 40-45 minutes.
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Reviews
-
This was very tasty, but I made a few changes. Having read the other reviews, I added garlic, salt and pepper and can't imagine it tasting good without. I also used fresh baby spinach (chopped) which I sprinkled with nutmeg before stirring into the sauce. I also used frozen breasts, but would recommend either defrosting first or cooking slightly first and draining off the water before putting the spinach and sauce on.
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Wow, waaay too much spinach in this dish, I think. Granted, I'm not a big fan of spinach; I generally like it to be buried in the dish... I made as directed (but added garlic) in an 8x8inch pan. The chicken did come out nice and moist. But I expected white sauce with some spinach in it. This was spinach with some sauce in it. I might try again with 1/3 the amount of spinach; I was looking for a lower-fat florentine recipe like this.
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I halved the recipe and made it for 2 people and used swordfish instead of chicken. I baked at 350 for 20-25 minutes and the fish came out cooked through. Next time I would have seasoned the fish (or chicken) with salt and pepper before adding anything else. The spinach sauce mixture seemed just a little lacking, maybe adding cheese to the sauce as well as the coating would have made it better. Overall it was very good and I'll try it again with chicken.
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Tweaks
-
I halved the recipe and made it for 2 people and used swordfish instead of chicken. I baked at 350 for 20-25 minutes and the fish came out cooked through. Next time I would have seasoned the fish (or chicken) with salt and pepper before adding anything else. The spinach sauce mixture seemed just a little lacking, maybe adding cheese to the sauce as well as the coating would have made it better. Overall it was very good and I'll try it again with chicken.
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