Quick chicken florentine

Yield: 6 servings

Measure Ingredient
6 \N Boneless skinless chicken breast halves
1 pack Chopped frozen spinach - (10 oz); thawed, squeezed dry
¾ cup Seasoned dry bread crumbs
½ cup Shredded fontina cheese
1 \N Egg; beaten
2 tablespoons Butter or oil
¾ cup Chicken glace; see * Note
¼ cup Marsala

* Note: See the "Brown Chicken Stock" recipe which is included in this collection.

Place each chicken breast between pieces of plastic wrap. Working from center outward, lightly pound with a flat mallet or rolling pin to less than ¼-inch thickness. Remove plastic wrap. In a medium bowl, toss together spinach, ¼ cup bread crumbs and cheese. Divide mixture among centers of flattened breasts. Roll up to enclose filling completely, pressing edges together to adhere. Dip rolls into egg, then roll in remaining crumbs to coat lightly. In a large frying pan, melt butter over medium heat. Add chicken and cook, turning carefully to brown both sides, about 8 minutes. Remove rolls from pan. Add chicken glace and marsala to pan. Bring to a boil, stirring up browned bits on bottom. Return rolls to pan. Reduce heat to medium-low, cover, and simmer until chicken is white throughout, about 10 minutes. This recipe yields 6 servings.

Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-9117 broadcast 04-28-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.

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