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Chicken florentine
Chicken florentine
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Cheesy melted mozzarella over juicy chicken breasts for a delicious dish.
Ingredients:
  • 4 small chicken breast fillets, trimmed
  • 62.50 ml plain flour
  • 36.40 gm olive oil
  • 200g baby spinach
  • 1 garlic clove, crushed
  • 125g mozzarella cheese, thinly sliced
  • 700ml bottle Italian tomato pasta sauce
  • 9.00 gm white sugar
  • 125.00 ml basil leaves, finely shredded
  • Oven-roasted chat potatoes, to serve
  • Steamed broccolini, to serve
Instructions:
  • Cut each chicken breast in half horizontally. Place one piece of chicken on a sheet of plastic wrap. Flatten the chicken to about 1cm thickness using a meat mallet or rolling pin. Repeat with the rest of the chicken pieces. Season a plate of flour with salt and pepper. Dredge the chicken in the seasoned flour, shaking off any extra.
  • In a large non-stick frying pan over high heat, sizzle 2 teaspoons of oil. Toss in spinach and garlic, cook until spinach wilts, around 1 to 2 minutes. Season with salt and pepper, then transfer to a plate. Give the pan a quick wipe.
  • Heat the remaining 1 1/2 tablespoons of oil in a frying pan over medium-high heat. Cook the chicken in batches for 2 minutes on each side until golden. Place the cooked chicken on a baking tray lined with baking paper in a single layer. Top the chicken with the spinach mixture and mozzarella, then preheat the grill to medium-high heat.
  • 1. Pour the pasta sauce into a frying pan and bring it to a gentle simmer. Cook for 5 minutes, then stir in the sugar and basil. Place the chicken under the grill and cook for 2 minutes, or until the cheese is melted and bubbly.
  • Pour the pasta sauce onto shallow serving plates, then layer the florentine chicken on top. Serve with potatoes and broccolini.

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