| 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.
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