Chicken Florentine

Mozzarella cheese melts over the succulent chicken breasts to create a winning meal.

The ingredient of Chicken Florentine

• 4 small chicken breast fillets trimmed
• 1 4 cup plain flour
• 2 tablespoons olive oil
• 200g baby spinach
• 1 garlic clove crushed
• 125g mozzarella cheese thinly sliced
• 700ml bottle italian tomato pasta sauce
• 2 teaspoons white sugar
• 1 2 cup basil leaves finely shredded
• oven roasted chat potatoes to serve
• steamed broccolini to serve

The Instruction of chicken florentine

• cut each chicken breast in half through the centre cover 1 piece of chicken with a piece of plastic wrap using a meat mallet or a rolling pin pound chicken until about 1cm thick repeat with remaining chicken pieces sprinkle flour on a plate and season with salt and pepper coat chicken pieces in flour shaking off excess
• heat 2 teaspoons oil in a large non stick frying pan over high heat add spinach and garlic cook for 1 to 2 minutes or until spinach wilts season with salt and pepper remove to a plate wipe pan clean
• heat remaining 1 1 2 tablespoons oil in frying pan over medium high heat add chicken and cook in batches for 2 minutes each side or until golden remove to a baking tray lined with baking paper arrange chicken in a single layer top with spinach mixture and mozzarella preheat grill on medium high heat
• pour pasta sauce into frying pan bring to a simmer cook for 5 minutes stir in sugar and basil place chicken under grill and cook for 2 minutes or until cheese melts
• divide pasta sauce between shallow serving plates top with florentine chicken and serve with potatoes and broccolini

Nutritions of Chicken Florentine

fatContent: 627 375 calories
saturatedFatContent: 22 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 26 grams carbohydrates
fibreContent: 16 grams sugar
proteinContent: n a
cholesterolContent: 77 grams protein
sodiumContent: 190 milligrams cholesterol

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