CHICKEN FLORENTINE Quick

From: BIGG MOMMA

• 6 boneless chix breast
• 2- 3 boxes frozen cream spinach – cooked according to directions
• sprinkle of garlic powder
• 1/4 teaspoon cayenne pepper
• 1/4 cup + 2 T flour (6 tablespoons total)
• black pepper
• salt
• enough oil to cover bottom of pan
• TOPPING
• 16 oz. light cream (fat free 1/2 & 1/2)
• 16 oz. shredded swiss chesse
• 1/4 cup melted butter (1stick)
• 1 cup butter (2 sticks)
• 1/2 to 1 cup plain bread crumbs

1. Preheat oven 350
2. Heat small of oil in frying pan
3. Spray 9 x 13 pan with baking spray
4. Dredge chicken in 1/4 cup flour, salt & pepper
5. Brown in oil (3-4 minutes/side) Drain on paper towel
6. Place cooked spinach on bottom of baking pan – sprinkel with a touch of garlic powder
7. Place browned chicken on top
8. TOPPING:
9. Melt 1 stick of butter in a sauce pan add four to brown – add cream & cayenne pepper
10. stir till thicken – add cheese – stir till melted – pour on tip of chicken
11. Melt 2 sticks of butter – add- bread crumbs to (desired consistency) brown – sprinkle
    on top of sauce
12. Bake for 25-35 minutes – till bubbly & sauce is light brown