Try this Chicken Breasts Florentine recipe, or contribute your own.
Suggest a better descriptionDip breasts in flour and then in eggs. saute breasts in butter for 4 minutes on each side (should be lightly browned). Remove breasts to a large 3 quart flat casserole dish and top each with cooked spinach. Sprinkle each breast with Parmesan cheese and top with a slice of Mozzarella cheese. Add chicken broth to the same pan used to saute breasts (to deglaze). Then, add the wine and lemon juice. Stir. Pour sauce over chicken. Bake at 325? for 25 to 30 minutes. Cheese should be melted and breasts heated thoroughly. Yield: 8 servings. JULIE HEADSTREAM HAUGHT (MRS. WILLIAM D.) From
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (424g) | ||
Recipe Makes: 8 | ||
|
||
Calories: 675 | ||
Calories from Fat: 331 (49%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 36.7g | 49 % | |
Saturated Fat 20.1g | 100 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 479.9mg | 148 % | |
Sodium 632.5mg | 22 % | |
Potassium 861.2mg | 23 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 12.4g | ||
Protein 70.8g | 101 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 675
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.