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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken Breasts Florentine Recipe

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This recipe for Chicken Breasts Florentine is from LINDA LOVED TO COOK, 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:  
1/2 c. diced onion
1 clove garlic minced
1/2 c. chopped mushrooms
1/2 c. cooked chopped spinach
1/2 c. ricotta cheese
1/2 tsp salt, divided
1/4 tsp oregano leaves
pepper
4 skinless & bonelss chicken breasts, pounded to 1/4 thickness
1 T plus 1 tsp margarine
dry bread crumbs
3 T white wine
Directions:
Directions:
Spray skillet with cooking spray.
Cook onion & garlic; add mushrooms and remove from heat.
Stir in spinach, cheese, 1/4 tsp salt, oregano, & 1/8 tsp pepper.
Spread 1/4 of spinach mix over center of each breast, crosswise, then enclose filling and secure each with toothpicks.
Spray 11x17 dish; add chicken.
Melt margarine & crumbs; sprinkle over each and add wine.
Cover with foil & bake at 350 degrees 20 min; then uncover and continue baking 8 to 10 min longer
Serve with cooked rice.©
Personal Notes:
Personal Notes:
Weight Watchers version

 

 

 

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