Chicken Florentine Casserole
Source of Recipe
online
List of Ingredients
4-6 boneless, skinless chicken breast halves, pounded
very thin between two sheets of plastic wrap
3 Tbs (45 ml) all-purpose flour seasoned with
Salt and freshly ground pepper
2 Tbs (30 ml) olive oil
1 medium onion, chopped
2-4 cloves garlic, finely chopped
1 can (15 oz, 425 g) tomato sauce or pureed tomatoes
1/4 cup (60 ml) dry white wine
1/4 tsp (1 ml) dried oregano
1 package (10 oz, 280 g) frozen chopped spinach, thawed
and squeezed dry
1 cup (250 ml) grated mozzarella cheese
Recipe
Coat the chicken cutlets lightly with the flour mixture. Heat the oil
in a large skillet over moderate heat and saute the chicken until
lightly browned, about 1 minute per side. Transfer to a greased
baking dish. In the same skillet, saute the onion and garlic until
tender, about 5 minutes. Add the tomato sauce, wine, oregano, salt,
and pepper and simmer for 2 minutes. Spread the spinach over the
chicken and pour the sauce around the chicken, lifting the edges of
the chicken to let the sauce run underneath. Sprinkle with the cheese
and bake uncovered in a preheated 350F (180C) oven until the chicken
is cooked through, 20 to 30 minutes. Serves 4 to 6.
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