Chicken Florentine

~ Robbie Gladmon
  • 12 Chicken Breast – Browned
  • 3 pounds of fresh spinach
  • 3 sticks butter
  • 1 cup flour
  • 2 chicken bouillons
  • 2 pounds shredded swiss cheese
  • 32 + table cream (1/2 & 1/2)
  • 4 cups plain bread crumbs
  • Bake 350
  • Heat small amt. of oil in frying pan
  • Ex-large baking disk
  1. Dredge chicken in flour with salt, pepper & paprika
  2. Brown on high quickly (3-4 minutes/side)- drain on paper towel
  3. Cook spinach with salt, pepper, garlic powder – drain well
  4. Melt 8oz. butter- add- 8oz. flour -stir-till browned- add- 4 cups milk & bouillon-stir-till
    thicken – mix in
  5. spinach – transfer into 15 x 17 ex-large baking pan sprayed with Pam
  6. Place chicken on top of spinach
  7. Melt swiss cheese with cream – pour over chicken
  8. Melt 2 sticks of butter – add bread crumbs – sprinkle over cheese sauce
  9. Bake 350 30-40 minutes – until heated through
  10. Can place under broiled to get bread crumbs to brown
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Published by Robbie Gladmon

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