Mozzarella cheese melts over the succulent chicken breasts to create a winning meal.
Ingredients
- 4 small chicken breast fillets, trimmed
- 1/4 cup plain flour
- 2 tablespoons olive oil
- 200g baby spinach
- 1 garlic clove, crushed
- 125g mozzarella cheese, thinly sliced
- 700ml bottle Italian tomato pasta sauce
- 2 teaspoons white sugar
- 1/2 cup basil leaves, finely shredded
- Oven-roasted chat potatoes, to serve
- Steamed broccolini, to serve
Method
- Step 1Cut each chicken breast in half through the centre. Cover 1 piece of chicken with a piece of plastic wrap. Using a meat mallet or a rolling pin, pound chicken until about 1cm thick. Repeat with remaining chicken pieces. Sprinkle flour on a plate and season with salt and pepper. Coat chicken pieces in flour, shaking off excess.
- Step 2Heat 2 teaspoons oil in a large, non-stick frying pan over high heat. Add spinach and garlic. Cook for 1 to 2 minutes or until spinach wilts. Season with salt and pepper. Remove to a plate. Wipe pan clean.
- Step 3Heat remaining 1 1/2 tablespoons oil in frying pan over medium-high heat. Add chicken and cook, in batches, for 2 minutes each side or until golden. Remove to a baking tray lined with baking paper. Arrange chicken in a single layer. Top with spinach mixture and mozzarella. Preheat grill on medium-high heat.
- Step 4Pour pasta sauce into frying pan. Bring to a simmer. Cook for 5 minutes. Stir in sugar and basil. Place chicken under grill and cook for 2 minutes or until cheese melts.
- Step 5Divide pasta sauce between shallow serving plates. Top with florentine chicken and serve with potatoes and broccolini.
- High protein
- Low carb
- Lower gi
Nutrition
2625 kj
Energy
22g
Fat Total
8g
Saturated Fat
5g
Fibre
77g
Protein
190mg
Cholesterol
1128.47mg
Sodium
16g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: Steve Brown
- Publication: Super Food Ideas
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