|Nutritional Guidelines (per serving)|
This easy recipe uses a frozen spinach souffle with shredded Parmesan cheese to make a tasty topping for chicken breasts. Serve this chicken Florentine with potatoes or rice for a quick and delicious family meal.
4 to 6 boneless chicken breast halves, about 1 to 1 1/2 pounds
- salt and pepper
- 3 tablespoons all-purpose flour
- 1 to 2 tablespoons olive oil
- 2 packages (12 ounces each) frozen spinach soufflé, thawed
- 1/2 cup fresh bread crumbs
- 1 tablespoon melted butter
- 1/4 teaspoon salt
- 1/2 cup fresh shredded Parmesan cheese, or 1/4 cup grated Parmesan cheese
Lightly grease an 11x7-inch baking dish. Heat oven to 350 F.
Put chicken breasts between sheets of plastic wrap and pound gently until an even thickness. Pre-sliced thinly sliced boneless chicken breasts can be used in place of the chicken breast halves.
In a skillet, heat oil over medium heat.
Sprinkle chicken breasts with seasoned salt or salt and pepper; dip into the flour to coat thoroughly.
Cook the chicken in the hot skillet for 3 minutes on each side, or until browned. Arrange browned chicken in the baking dish. Spoon the thawed spinach evenly over the chicken.
Toss bread crumbs with melted butter, add the salt and Parmesan cheese; toss to blend. Sprinkle the bread crumb mixture over the spinach. Bake for about 35 to 40 minutes.