Chicken Breasts Florentine
1 1/2 lbs boneless, skinless chicken breasts
Salt & Pepper
All purpose flour
2 tablespoons olive oil or vegetable oil
1 lb fresh spinach, stems removed or 10 ounce package frozen spinach
2 tablespoons butter or margarine
1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil leaves
2 ounces (1/2 cup) shredded Mozzarella cheese
Wash and dry chicken pieces. Sprinkle with salt and pepper. Dust each piece with flour.
In heavy, preferably non-stick skillet, heat the oil. Add the chicken breasts.
Brown on both sides. Lower heat. Saute 5 to 10 minutes until chicken is cooked through. Keep warm in skillet.
Wash spinach leaves and without draining, place into another pan. Cover.
Cook over medium-high heat until leaves are wilted, about 2 minutes. Drain off any excess water. Add the butter. If using frozen spinach, cook according to package directions and season with butter.
Spread spinach on hot serving platter. Top with chicken breasts. Sprinkle with basil and cheese. Cheese will melt on top. If necessary, you may slip the dish under the broiler for a minute.