Nutritional Guidelines (per serving) | |
---|---|
471 | Calories |
25g | Fat |
22g | Carbs |
38g | Protein |
Nutrition Facts | |
---|---|
Servings: Serves 4 to 6 | |
Amount per serving | |
Calories | 471 |
% Daily Value* | |
Total Fat 25g | 33% |
Saturated Fat 8g | 39% |
Cholesterol 106mg | 35% |
Sodium 655mg | 28% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 4g | 15% |
Protein 38g | |
Calcium 274mg | 21% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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.
Ingredients
- 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
Steps to Make It
-
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.