Chicken Florentine Nordica

By gmbeckett

Ingredients

• 6 boneless, skinless chicken breasts
• 1 cup seasoned breadcrumbs
• 1/4 cup butter
• 3 cups spaghetti sauce
• 1/2 cup dry red wine
• 1 1/2 cups chicken stock
• 1 cup uncooked rice
• 1 10 oz frozen chopped spinach, thawed and drained
• 2 cups cottage cheese
• 2 eggs, beaten
• 1/2 tsp nutmeg
• 1/2 cup each grated parmesan cheese and mozzarella cheese

Preparation

Step 1

Coat chicken with breadcrumbs. Heat butter in large skillet. Add chicken and saute 2-3 minutes on each side or until golden brown. Set aside. In large bowl, combine spaghetti sauce and wine. Place 1 cup of the sauce in skillet. Add stock, rice and mix thoroughly, scraping bottom of the pan. Transfer to lightly greased 9x13 inch casserole. Arrange chicken on top. Cover with foil and bake in 350 oven for 20 minutes. In a large bowl combine spinach, cottage cheese, eggs, nutmeg and 1/4 cup of the parmesan cheese. Spoon over chicken and rice. Drizzle remaining spaghetti sauce over entire casserole. Sprinkle with remaining parmesan cheese and mozzarella cheese. Bake uncovered for 10-15 minutes or until cheese is melted. Serve from casserole or transfer to serving platter.