Chicken Florentine

Chicken Florentine

Serves 2

2 boneless, skinless chicken breasts, 1/2 inch thick

2 cups fresh spinach

1/2 onion, chopped

1 cup Roma tomatoes, diced

1 tsp basil

2 tbsp olive oil

salt & pepper to taste

4 tbsp grated parmesan cheese

1. In a saute pan, heat the olive oil and brown the onions. Salt 

and pepper the chicken breasts as desired and add to the 

onions to brown.

2. Add in the chopped tomatoes and the basil. Let cook on 

medium heat for 25 minutes, slightly stirring to avoid sticking.

3. Meanwhile, blanch the spinach in hot water for 3 minutes 

and place on the serving dish. Drizzle with olive oil.

4. Place the chicken with the tomatoes on top. Sprinkle with 

the parmesan and serve.

** This is perfect to enjoy on a bed of your favorite pasta