- 51. CHICKEN FLORENTINE
- Combine first 5 ingredients. ... 1/8 teaspoon pepper. Place chicken in 1 1/2 quart ... sauce over chicken. Serves 4.
Ingredients: 13 (cheese .. gravy .. leaves .. oil .. ricotta .. yogurt ...)
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- 52. CHICKEN FLORENTINE
- Spray skillet with non-stick ... oregano, and pepper. Add chicken and mix completely. Spray ... or until top is browned.
Ingredients: 9 (cheese .. crumbs .. leaves .. onion ...)
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- 53. CHICKEN FLORENTINE
- Spread cream spinach in ... top of this. Place chicken pieces over all and ... minutes. Serves 4 to 6.
Ingredients: 4 (cheese .. soup .. spinach ...)
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- 54. EASY CHICKEN FLORENTINE
- Saute onion and spinach ... and pepper. Dredge the chicken in the flour mixture ... hot, buttered noodles. Serves 4.
Ingredients: 8 (cheese .. dry .. flour .. oil .. onion .. salt ...)
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- 55. CHICKEN BREASTS FLORENTINE
- Cook spinach as directed ... set aside. Place 1 chicken breast half boned side ... cheese is melted. 4 servings.
Ingredients: 7 (cheese .. crumbs .. leaves .. oil .. spinach ...)
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- 56. CHICKEN FLORENTINE
- Combine first 5 ingredients ... high heat and cook chicken until lightly browned (about ... to 30 minutes, basting often.
Ingredients: 11 (cheese .. dry .. egg .. halves .. salt .. slices ...)
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- 57. CHICKEN FLORENTINE
- Mix flour, salt and pepper, with this dredge chicken pieces. Dip each piece ... heated platter. Top with mushrooms.
Ingredients: 13 (cheese .. crumbs .. flour .. juice .. nutmeg .. parsley ...)
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- 58. CHICKEN FLORENTINE
- Skin and bone chicken. Dip in eggs. ... chicken. Serve hot. Serves 4.
Ingredients: 11 (breasts .. broth .. cheese .. eggs .. flour .. lemon ...)
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- 59. FLORENTINE CHICKEN ALMONDINE
- Cook rice as per ... Using meat tenderizer, pound chicken breasts to 1/4 inch ... minutes. Serve with tossed salad.
Ingredients: 7 (almonds .. cheese .. juice .. rice .. salt .. spinach ...)
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- 60. CHICKEN BREASTS FLORENTINE
- Spray 10 inch skillet ... 1/8 teaspoon pepper. Sprinkle chicken breasts evenly with remaining ... lightly browned, 8-10 minutes longer.
Ingredients: 10 (cheese .. crumbs .. leaves .. onion .. skim .. thickness ...)
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