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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
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