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CHICKEN FLORENTINE

Category:    Chicken
Yield: 4 servings
 
     10 oz Fresh spinach, rinsed well          1 tb All-purpose flour
           -and trimmed (1 bag)              1/2 c  Milk
      4    Boneless, skinned chicken         1/8 ts Ground nutmeg
           -breast halves (5 oz ea)          1/8 ts Pepper
    1/2 ts Salt                              1/4 c  Shredded Fontina cheese
      2 tb Unsalted butter                
 
  Preheat the oven to moderate (375F).  Lightly grease four individual or one
  large shallow baking dish.  Cook the spinach in a small amount of boiling
  water until just tender.  Drain and squeeze to remove moat of the liquid.
  Chop coarsely
  
  Sprinkle the chicken with 1/4 teaspoon of the salt.  Heat 1 tablespoon of
  the butter in a large skillet.  Add the chicken and brown on both sides
  over moderate heat..  Remove.  Add the remaining tablespoon of butter to
  the skillet. Stir in the flour until smooth. Add the milk, remaining 1/4
  teaspoon of salt, the nutmeg, and pepper.  Cook over medium heat, stirring
  constantly, until thickened and bubbly.  Remove and reserve about 2
  tablespoons of the sauce.  Mix the cooked spinach into the remaining sauce
  in the skillet.
  
  Divide the spinach into the individual baking dishes, or spread on the
  bottom of the large one.  Top with the chicken and spread the reserved
  sauce over the chicken.  Bake for 10 minutes.  Sprinkle the cheese evenly
  over the top.  Bake for an additional 10 minutes.  Serve hot.
  
  Makes 4 servings.
  
  Nutrient Value per serving: 276 Calories, 38 g Protein, 11 g Fat, 6 g
  Carbohydrate, 494 mg Sodium, 110 mg Cholesterol.
  
  Exchanges: 1 vegetable, 4 1/4 lean meat, 1/8 milk.


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