Donna's Italian Chicken Florentine

This is a special meal that is colorful, attractive, and healthful too! Your family will love it and your dinner guests will be impressed.

Spinach bottom

1 teaspoon canola oil 1/2 cup finely chopped onions 1 box (10 ounces) frozen spinach, thawed 4 ounces fat-free cream cheese or Neufchatel reduced fat cream cheese 1/2 teaspoon Italian seasoning salt and pepper to taste

Chicken top

1/2 cup low fat buttermilk 1/2 cup Italian bread crumbs 4 boned and skinned chicken breast halves 2 teaspoons canola oil 4 slices (1 ounce each) mozzarella or provolone cheese 1/2 teaspoon Italian seasoning 1 large tomato, thinly sliced 1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees. Grease a 9 x 11 inch baking pan or pie pan.

In a small skillet, heat 1 teaspoon canola oil. Add onions and cook until translucent. Drain excess water from package of spinach but do not squeeze dry. Add spinach, cream cheese, and 1/2 teaspoon Italian seasoning to the skillet. Stir until blended. Spoon mixture into bottom of pan. Sprinkle with salt and pepper.

Place buttermilk in a shallow bowl, Place bread crumbs in another shallow bowl. Pound chicken breasts lightly between 2 pieces of plastic wrap until an even thickness. Place each piece of chicken in milk and then coat with bread crumbs. Place on a plate.

In a large skillet, heat 2 teaspoons canola oil. Add chicken and cook over medium-hot heat just until brown on both sides of each piece. The chicken does not have to be thoroughly cooked at this point. Arrange chicken on top of spinach. Top each piece of chicken with a slice of cheese. Sprinkle with Italian seasoning. Top with sliced tomatoes. Sprinkle with Parmesan cheese.

Bake for 30 minutes or until chicken is completely cooked through and cheese is melted.

Serves 4

Nutritional Information per serving:

Calories: 360 Fat, gm.: 12 Protein, gm.: 40 Carbs, gm.: 20 Cholesterol, mg.: 75 Fiber, gm.: 2.9

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