Chicken Florentine

By Tiller

Ingredients

• Stuffing:
• 6 chicken breasts. pounded flat.
• 1 tbsp butter
• 1 small onion, finely chopped
• 5 1/2 cups fresh spinach
• 2 tbsp fresh parsley
• 1 tbsp fresh basil
• 1/2 cup ricotta
• 1/2 cup mozzarella, shredded
• 2 tbsp parmesan cheese
• 1 egg yolk
• 1/4 tsp salt
• pinch nutmeg
• pinch pepper

Preparation

Step 1

Heat butter, cook onions, garlic until softened. Add spinach, basil and cook until spinach wilts and moisture evaporates. Remove from heat, let cool.
In bowl, combine spinach mixture with 3 cheeses, egg yolk, salt, nutmeg, pepper. Stuff chicken breasts. coat with bread crumbs,. cook at 375* till done.