View cart background image
Free Shipping Over $49

Chicken Florentine

Contributed By: laura | See all of laura's recipes
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  30 Minutes
Total Time:  1 Hour
  6 Servings
A family favorite for many years. My son even prepares this for his friends at college!
Chicken Florentine
• 2 eggs
• 2 Tablespoons water
• ¼ quick mixing flour (Wondra)
• 4 boneless, skinless chicken breasts pounded to ¼”thickness. Cut these pieces into reasonable sizes for sautéing.
• 1 ½ cups Italian flavored bread crumbs seasoned with a bit of salt and pepper.
• 1 package of frozen or fresh spinach
• ¼ cup shredded Parmesan cheese
• ½ cup shredded mozzarella cheese
• 1 can of cream of chicken soup
• ½ cup chicken broth
• Olive oil for sautéing

Heat oven to 350°. Whisk eggs and water in shallow bowl. Dredge chicken fillets through flour; dip in egg mixture then in bread crumbs until well coated. Heat 2-3 tablespoons olive oil in a large skillet. Sauté breast pieces for 6 minutes on each side and then set aside to drain on paper towel.

Cook spinach following package directions if frozen. If using fresh simply empty washed spinach into a 4 quart sauce pan, cover and heat until wilted. Cool slightly.

Mix spinach with cheeses and set aside.

Place sautéed chicken breasts in the bottom of a shallow baking dish. Use a bigger dish if necessary to keep from overcrowding.

Mix soup and broth together and pour over chicken. Spread spinach/cheese mixture over the top and bake in oven for 20 minutes or until spinach is hot and the soup bubbly.

Serve with seasoned mashed potatoes.

Date Added: 03/23/2009
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You



Who doesn't? Get recipes now.