Chicken Florentine Melt

By MichelleF

This tastes just as good whether it’s breaded or not.

Ingredients

• ½ cup flour, almond flour, or coconut flour
• Kosher salt & pepper
• ¼ cup milk
• 2 eggs
• 4 boneless, skinless chicken thighs
• 2 TB butter
• 2 TB olive oil
• 4 slices Provolone or Swiss cheese
• 1½ cups cherry or grape tomatoes, halved
• 4 cups baby spinach
• 2 cloves garlic, minced

Details

Servings 4

Preparation

Step 1

Preheat oven to 375. In a shallow dish, add flour & season with salt & pepper. In another shallow dish, whisk together the milk & eggs. Season chicken with salt & pepper. Dip chicken in the egg mixture, then lightly coat in the flour, shaking off the excess. If not breading, just season the chicken with salt & pepper. Set aside. Melt butter & olive oil in a large pan over medium heat. Brown the chicken for 3-4 minutes per side. Remove chicken to a rack placed over a baking sheet, both sprayed with cooking spray. Finish cooking in the oven for 5 minutes. While the chicken is in the oven, heat the pan to medium-high heat. Add 1 TB butter or olive oil, if needed. Add the tomatoes & season with salt & pepper. Cook for 2 minutes then add the spinach & garlic. Stir until the spinach wilts, about 2-3 minutes. Set aside. Remove the chicken from the oven & top with cheese slices. Return to the oven until the cheese melts. To serve, spoon the tomato & spinach mixture on top of the chicken.