Chicken Florentine with Buttermilk Sauce

By BobLongo

Ingredients

• 2 # boneless skinless chicken breast, pounded to 1/4 inch thick
• 1 teaspoon Seasoned Meat Tenderizer
• 1 10-ounce package frozen chopped spinach. Cooked
• 2 tablespoons fine dry bread crumbs
• 1 tablespoon grated Parmesan cheese
• 1/4 teaspoon Onion Salt
• 1/2 teaspoon Black Pepper
• Dash Nutmeg
• 2 tablespoons buffer
• 1 package Brown Gravy Mix
• 1/2-cup water
• 3/4 cup buttermilk

Preparation

Step 1

Sprinkle chicken with meat tenderizer; let stand 15 minutes. Drain spinach well and add next 5 ingredients. Spread over meat, roll meat and secure with wooden sticks. Sauté in butter, cover and simmer 30 minutes. Remove meat to heated platter. Combine remaining ingredients and stir into pan drippings. Simmer 1 minute. Pour over chicken rolls.
Makes 6 servings.