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

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