A simple way to get the great taste of chicken florentine - layered like a lasagna. One of our favorites!
"Good stuff, good stuff :) thanks for the recipe, i happened to have all the ingredients and really enjoyed the dish"- Zeliboba
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|4 largeboneless breasts of chicken; (completely defrosted if it was frozen) or several (12-16) bone|
|1 cancream of mushroom soup|
|2 cupsItalian shredded cheese blend|
|1/2 cupparmesan cheese , grated|
|2 cupsfresh baby spinach; lightly chopped (or 1 ½ cups frozen)|
|1 cupcolored bell peppers; (redorange, yellow, maybe green) diced|
|1 tbspGarlic powder; or minced garlic|
|Italian style Bread crumbs|
Chicken florentine-sagna Preparation
Preheat oven to 350° F
Pan prep: butter the bottom and sides of a 9x9 square baking pan, coat the bottom with bread crumbs
“Sauce” prep: mix mushroom soup with milk in a bowl, add parmesan cheese, pepper and garlic powder. Blend thoroughly and set aside.
Chicken prep: slice into 1 inch strips, and pound flat between sheets of wax paper (I use the bottom of a skillet) until uniformly ¼ inch thick
Layer the flattened chicken on the bottom, covering as much as possible. A little overlap is OK. Then spoon a thin layer of the sauce mix. Sprinkle a bit of the diced peppers on to the sauce. Sprinkle shredded cheese on top of the peppers. Spread fresh spinach on top of the cheese, about one or two leaf layers thick (until you can’t see much of the cheese underneath). Spread more sauce on top of the spinach. Repeat for four layers, leaving spinach off the top layer. Add extra sauce and cheese to the top, filling in the corners. Heat the remainder of the sauce for extra (you should have about 1 ½ cups left).
Bake for 45 minutes to an hour, until all layers of chicken are done cooking and cheese on top is a nice golden brown.
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