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Chicken Florentine Recipe
|Fine dry seasoned bread crumbs||3⁄4 Cup (12 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Boneless skinless chicken breasts||12 Large|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Frozen chopped spinach||10 Ounce, thawed and drained (1 Package)|
|Sliced ham||4 Ounce, chopped (1 Package)|
Calories 268 Calories from Fat 54
% Daily Value*
Total Fat 6 g9.4%
Saturated Fat 2.8 g14.2%
Trans Fat 0 g
Cholesterol 109.3 mg
Sodium 357.9 mg14.9%
Total Carbohydrates 7 g2.3%
Dietary Fiber 1 g4.2%
Sugars 1.5 g
Protein 45 g89.3%
Vitamin A 53.4% Vitamin C 20.7%
Calcium 10.5% Iron 13.1%
*Based on a 2000 Calorie diet
Rinse the chicken and pat dry.
Coat chicken lightly with the crumb mixture.
Set aside remaining crumb mixture.
Arrange coated chicken in a 9xl3 inch baking dish.
Saute the greenonions in butter in a saucepan over low heat until onions are tender.
Whisk in the flour.
Stir in the milk all at once.
Cook until thickened and bubbly, stirring constantly.
Cook, stirring, for 1 minute longer.
Stir in the spinach and ham.
Spoon the spinach mixture over the chicken.
Sprinkle with the remaining crumb mixture.
Bake, uncovered, at 350 degrees for 40 to 45 minutes or until browned and chicken is cooked through.