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Chicken Breasts Florentine Recipe

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This recipe for Chicken Breasts Florentine is from Our Favorite Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 skinless, boneless chicken breasts
2 boxes (10 oz. each) frozen chopped spinach, thawed and squeezed dry
1 lb. fat free ricotta cheese
1/2 c. grated Parmesan cheese
1 tsp. garlic powder
1/4 tsp. each salt and pepper, or to taste
2 egg whites, beaten with 2 tbsp. water
1 c. seasoned dried bread crumbs
Directions:
Directions:
Preheat oven to 375º. Spray large shallow baking pan with nonstick spray. One at a time, place chicken breasts on flat surface and pound until about 1/2" thick. In medium bowl, combine spinach, ricotta and Parmesan cheeses, garlic powder, salt and pepper. Place an equal amount on one half of each pounded breast, about 1/2 " from the edges. Fold over to enclose. Press at edges to seal. Dip breasts into egg whites, then coat each with 2 tbsps. bread crumbs. Place in prepared baking pan. Bake until chicken is cooked through and juices run clear when pierced, about 35-40 minutes.

 

 

 

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