Chicken Florentine

Chicken Florentine

  • Prep Time: 15 mins
  • Total Time: 1 hrs
  • Servings: 4

    • Ingredients

  • 3/4 cupdry breadcrumbs
  • 1/4 cupparmesan cheese
  • 3wholeskinless chicken breasts, boned and split
  • 1/2 cupgreen onion, sliced
  • 2tablespoonsbutter
  • 2tablespoonsflour
  • 1cupmilk
  • 1 (10ounce) packages frozen spinach, thawed, chopped

    • Directions

  • Combine bread crumbs and cheese. Dip chicken breast halves in crumb mixture to coat lightly.
  • Arrange in baking dish.
  • In a saucepan, cook onion in butter until tender.
  • Blend in flour.
  • Stir in milk all at once. Cook and stir until thick and bubbly.
  • Cook and stir 1 minute more.
  • Stir in spinach.
  • Spoon spinach mixture over chicken and sprinkle with rest of crumb mixture. Bake uncovered at 350F for 40-45 minutes.

    • Reviews

  • “Very tasty recipe and easy to prepare. May go further by adding some rice or pasta or having potatoes with it.Very impressive – my husband was very complimentary to the chef and since I very rarely cook I was pleased about that!!”

  • “This was very tasty, but I made a few changes.Having read the other reviews, I added garlic, salt and pepper and can’t imagine it tasting good without.I also used fresh baby spinach (chopped) which I sprinkled with nutmeg before stirring into the sauce.I also used frozen breasts, but would recommend either defrosting first or cooking slightly first and draining off the water before putting the spinach and sauce on.”

  • “Wow, waaay too much spinach in this dish, I think. Granted, I’m not a big fan of spinach; I generally like it to be buried in the dish… I made as directed (but added garlic) in an 8x8inch pan. The chicken did come out nice and moist. But I expected white sauce with some spinach in it. This was spinach with some sauce in it. I might try again with 1/3 the amount of spinach; I was looking for a lower-fat florentine recipe like this.”

  • “An Italian dish-with no garlic?! For shame…If you guys want to make this dish less bland use about 1 tablespoon of chopped garlic and saute with the onion. Also add salt and fine ground pepper to taste.”

  • “I halved the recipe and made it for 2 people and used swordfish instead of chicken.I baked at 350 for 20-25 minutes and the fish came out cooked through.Next time I would have seasoned the fish (or chicken) with salt and pepper before adding anything else.The spinach sauce mixture seemed just a little lacking, maybe adding cheese to the sauce as well as the coating would have made it better.Overall it was very good and I’ll try it again with chicken.”

  • “This was amazing! My whole family loved it! Will absolutely make this again! I made this for PAC Fall 2006.”

  • “My family told me it tasted bland, so I suggest either to increase butter and parmesan cheese or if you dont like butter, to sprinkle the chicken breasts with salt and pepper and let it stand.”

  • “Absolutely wonderful.Highly recommended.The chicken is tender and absorbs the flavor of the spinach mixture.My husband called me a gourmet cook! :-)This is definitely a keeper.Thanks for sharing this great recipe.”

    •