Chicken Florentine

Directions:

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.