Chicken Florentine(Origin: French)

1. 1

   Pound chicken until thin.

2. 2

   Season to taste.

3. 3

   Cook and drain spinach.

4. 4

   Melt 1/4 cup butter and mix with spinach, cream cheese and vermouth.

5. 5

   In the middle of each chicken breast, spread 1 teaspoon of butter, some Swiss cheese and some spinach mixture. Fold breasts to cover stuffing.

6. 6

   Spread 1 teaspoon of butter on outside of each chicken breast and sprinkle generously with Parmesan cheese and a little paprika.

7. 7

   Place in a baking dish with a little water or white wine.

8. 8

   Bake at 400u00b0 for 30 to 45 minutes or until brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.