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Chicken Florentine

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Ingredients:

  • Two Boneless/Skinless Chicken Breasts
  • 1 bag of Fresh Spinach
  • ¼ Lemon
  • ½ Cup Low Fat/Part Skim Shredded Mozzarella Cheese
  • ½ Medium Onion
  • 3 Cloves Garlic, chopped
  • ¼ Fat-Free/Low Sodium
  • 1 tsp EVOO
  • EVOO Cooking Spray
  • Seasoning Ingredients: Salt & Pepper, Dried Oregano, Dried Basil, Garlic Powder, Grated Parmesan Cheese

 

Directions:

To prepare the chicken, place one breast at a time in a large plastic bag and use a mallet to pound the breasts until they are thin, but not too thin. Now, season your breasts with the above seasoning ingredients with just a sprinkle of each spice/herb. With the Parmesan Cheese, you will want to lightly dust each side of the chicken. Using the cheese will create a crust without having to use breadcrumbs.

Now that you are ready to cook the chicken, place the breasts in a nonstick sauté pan that has been sprayed with EVOO cooking spray. Cook on each side 3-5 minutes. After sautéing in the pan, place on a small lined baking sheet and take the lemon and squeeze some juice over the chicken. Then, place in a 350-degree oven for 15 minutes to bake.

As the chicken bakes, you can prepare the spinach. Using the same pan the chicken was cooked in, add the EVOO, onions, garlic and any excess juice from the lemon, and allow that to cook until the onions are translucent. While this is cooking, begin to chop the spinach and place in the pan. Once all of the spinach is added, add the chicken broth and allow to cook for 3-5 minutes, or until spinach is fully wilted.

After the chicken is done baking, add ¼ cup shredded mozzarella cheese on top of each breast and place under the broiler until cheese is melted. Now you are ready to serve over a bed of spinach to eat and enjoy!

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