NEWS

RECIPE OF THE WEEK

Written by admin

Monday, 31 August 2009 14:59

Chicken Florentine (serves 4) Ingredients 2 tablespoons plain flour 1/8 teaspoon ground pepper 4 chicken breasts (skin-off) 1 teaspoon olive oil 500gm spinach (fresh or frozen) 2 tablespoons chopped basil 1 minced garlic clove 65gm grated Parmesan cheese Method On a waxed sheet, combine flour and pepper. Roll the chicken in this mixture and tap-off the excess coat. Heat oil in a large non-stick frypan over medium heat. Add chicken and fully cook, only turning once. Once cooked remove from pan and cover with foil to keep warm. Wash spinach leaves but do not dry them. Into a large saucepan add spinach, basil, and garlic. Cook over medium heat until spinach is wilted. Drain off excess water and toss mixture with a fork. Place spinach mixture on a plate and plate the chicken on top of the mixture. Sprinkle with Parmesan and serve immediately Chicken Florentine (serves 4) Ingredients 2 tablespoons plain flour 1/8 teaspoon ground pepper 4 chicken breasts (skin-off) 1 teaspoon olive oil 500gm spinach (fresh or frozen) 2 tablespoons chopped basil 1 minced garlic clove 65gm grated Parmesan cheese Method On a waxed sheet, combine flour and pepper. Roll the chicken in this mixture and tap-off the excess coat. Heat oil in a large non-stick frypan over medium heat. Add chicken and fully cook, only turning once. Once cooked remove from pan and cover with foil to keep warm. Wash spinach leaves but do not dry them. Into a large saucepan add spinach, basil, and garlic. Cook over medium heat until spinach is wilted. Drain off excess water and toss mixture with a fork. Place spinach mixture on a plate and plate the chicken on top of the mixture. Sprinkle with Parmesan and serve immediately Subscribe Recipe of the week: *Email:

Last Updated on Monday, 14 September 2009 22:09