Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 8 ounces fresh mozzarella cheese, sliced
- 1/2 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup bread crumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: In a shallow dish, combine flour, garlic powder, salt, and pepper. In a second shallow dish, beat the eggs. In a third shallow dish, place the breadcrumbs.
- Step 3: Dredge each chicken breast in the flour mixture, then dip in the beaten eggs, and finally coat thoroughly with breadcrumbs.
- Step 4: Heat olive oil in an oven-safe skillet over medium-high heat. Brown the chicken breasts on both sides for about 2-3 minutes per side.
- Step 5: Top each chicken breast with half of the spinach and mozzarella slices. Sprinkle with Parmesan cheese.
- Step 6: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. Let rest for 5 minutes before serving.
Notes
- Store leftover Chicken Florentine in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat or in the microwave until heated through, avoiding overcooking which can dry out the chicken.
- Serve this elegant dish with a side of roasted asparagus or a simple green salad for a complete and satisfying meal.
- For extra crispy breading, try lightly spraying the breaded chicken with cooking spray before browning in the skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American