| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Poultry | 8 | Servings | |
INGREDIENTS
| 8 | Chicken breast halves; boned and skinned | |
| Flour | ||
| 2 | Eggs; beaten | |
| 1 | Stick butter | |
| Fresh chopped spinach; cooked, or | ||
| 1 | Box (10-oz) frozen chopped spinach; cooked and drained | |
| Parmesan cheese; freshly grated | ||
| 8 | sl | Mozzarella cheese |
| 1/4 | c | Chicken broth |
| 1/4 | c | White wine |
| 1/4 | c | Lemon juice |
INSTRUCTIONS
Dip breasts in flour and then in eggs. Saut. breasts in butter for 4 minutes on each side (should be lightly browned). Remove breasts to a large 3 quart flat casserole dish and top each with cooked spinach. Sprinkle each breast with Parmesan cheese and top with a slice of Mozzarella cheese. Add chicken broth to the same pan used to saut. breasts (to deglaze). Then, add the wine and lemon juice. Stir. Pour sauce over chicken. Bake at 325° for 25 to 30 minutes. Cheese should be melted and breasts heated thoroughly. Yield: 8 servings. JULIE HEADSTREAM HAUGHT (MRS. WILLIAM D.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”