Chicken Florentine

By polledl

To make chicken pinwheels for special occasions, Grandma pounded the chicken-breast halves with a meat mallet or a rolling pin until they were flattened to an even thickness. She spread the spinach on the chicken, rolled the meat to enclose the filling and secured the pinwheel with a toothpick. Then she cooked the roll-ups and made the sauce as the recipe directed.
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Ingredients

• 6 boneless, skinless chicken-breast halves (about 5 ounces each)
• 1/2 cup all-purpose flour3 large eggs, beaten
• 3/4 cup seasoned bread crumbs
• 7 tablespoons butter, divided
• 1/4 cup white wine or chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon minced garlic
• 2 1/2 pounds spinach, torn, cooked

Details

Preparation time 32mins
Cooking time 45mins
Adapted from mygreatrecipes.com

Preparation

Step 1

1Coat chicken with flour, dip in eggs and roll in bread crumbs.
.2Melt 4 tablespoons butter in a large skillet over medium-high heat. Cook chicken in hot butter until almost cooked through, turning once, about 3 minutes per side.
.3Pour wine over chicken. Simmer until an instant-read thermometer inserted in the center of the meat registers 180ºF and the skillet juices are reduced, about 11/2 to 2 minutes. Stir in lemon juice and garlic. Cook for 1 minute.
.4Spoon equal portions of hot cooked spinach onto 6 serving plates.
.5Top each portion of spinach with a piece of chicken. Stir remaining butter into skillet juices. Spoon equal portions of sauce over each serving.
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