Chicken florentine2
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Chicken cutlets; (3 or 4 oz. each) | |
| 16 | ounces | Ricotta cheese (part skim) |
| 1 | Egg | |
| 1 | pack | Chopped spinach; (12 oz.) |
| 2 | tablespoons | Parsley |
| Salt and pepper | ||
| 2½ | ounce | Breadcrumbs |
Directions
Wash cutlets; trim excess fat. Place cutlets between wax paper and pound until flat. Squeeze spinach as dry as possible.
Combine Ricotta, egg, spinach, parsley, salt and pepper in bowl. Holding cutlet in hand, scoop ⅕ of mixture onto cutlet. Flip cutlet over with Ricotta mixture on bottom into a 9 x 9-inch baking pan; continue with other cutlets. Sprinkle with breadcrumbs. Bake, uncovered, at 350 degrees for 1 hour. May be frozen after cooling. Makes 5 servings.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 297 by "Diane Geary" <diane@...> on Nov 23, 1997