Florentine Chicken Breasts

Rick Cooks Home Florentine Chicken Breasts

This is a braciole of chicken breasts made with basil, spinach, prosciutto, and provolone.

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Florentine Chicken Breasts


*8 servings*

3 T unsalted butter

1 (10-oz) bag pre-washed spinach leaves

2 c chopped fresh basil

2 T chopped fresh oregano

4 cloves garlic, minced

8 skinless, boneless chicken breast halves

8 thin slices prosciutto

8 thin slices provolone cheese

3 T olive oil

2 c plain dry bread crumbs

Salt and pepper, to taste

3 eggs beaten with 2 T water

Melt the butter in a large skillet over medium heat. Add the spinach, basil,

oregano and garlic; cook until just wilted, stirring occasionally, about

5 minutes. Drain and cool.

Pound the chicken breasts between two sheets of plastic wrap to a inch

thickness. Place one slice of prosciutto and one slice of cheese on each

piece of chicken. Divide the spinach mixture evenly among the breasts. Fold

breasts in half to enclose the filling. Pinch the edges to seal.

Preheat oven to 425°F. Pour olive oil into a shallow baking pan such

as a jellyroll pan, and heat in the oven for 2 minutes. Do not overheat or

the oil will smoke.

Place bread crumbs on a plate and season with salt and pepper. Place egg

mixture in a shallow bowl. Dip chicken bundles in egg and then dredge in

crumbs. Place on the hot baking sheet. Bake for 8 minutes. Turn chicken

over and bake 8 to 10 minutes longer; or until the chicken is cooked through.

(From "The Casual Gourmet. 50 Easy Entertaining Menus," by Phillis Carey,

Spoon and Whisk Productions)