Chicken breasts on spinach bed

Yield: 8 Servings

Measure Ingredient
8 \N Chicken breasts; boned & skinned
1½ \N Stick butter
\N \N Flour
4 \N Eggs; beaten
4 tablespoons Oil
2 cups Fresh bread crumbs
\N \N Salt & pepper to taste
½ cup Parmesan cheese
2 \N Or
3 packs Frozen spinach in butter sauce
2 \N Boxes frozen mushrooms in butter sauce
4 tablespoons Butter
½ cup Sherry

Early on day of serving, flatten chicken breasts between waxed paper with flat cleaver. Refrigerate. When ready to prepare, melt butter in electric skillet. Coat chicken thoroughly with flour, then dip in eggs beaten with oil; coat with bread crumbs mixed with Parmesan cheese. Saute slowly (300 degrees). Remove & place on sheets of foil to keep warm in very low oven.

Cook spinach & mushrooms according to package directions. About 10 minutes before serving, add butter & sherry to mushrooms & cook down so it loses alcohol flavor. Place chicken on spinach & top with sherried mushrooms & pour some of the liquid over all.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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