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Posted by AllieK - November 05, 2004
CHICKEN BREAST FLORENTINE with FETTUCINE ALFREDO
Recipe By : Luby's Cafeteria
Serving Size : 8
--FLORENTINE FILLING--
2 packages thawed frozen leaf spinach -- 10-oz. each --squeezed dry
1/3 cup shredded Mozzarella cheese
3 tablespoons grated Parmesan cheese
2 tablespoons sour cream
1 tablespoon dry Italian dressing mix -- plus 1-1/2 teaspoons
1/2 teaspoon garlic powder
--CHICKEN--
8 boneless skinless chicken breast halves
1 1/2 cups milk
1 egg -- extra-large
2 cups fine dry bread crumbs
2 tablespoons dry Italian dressing mix
1 cup all-purpose flour
8 large fresh spinach leaves -- veins removed
8 slices Mozzarella cheese -- 1/2-oz. each
8 slices American cheese -- 1/2-oz. each
--FETTUCINE ALFREDO--
1/2 pound dry fettucine
1 1/2 teaspoons vegetable oil
1/2 teaspoon salt
1 tablespoon butter or margarine
1/4 pound mushrooms -- sliced
1 small garlic clove -- minced
1 cup whipping cream
1/4 cup grated Parmesan cheese
1 tablespoon seasoned salt
1 tablespoon chopped parsley
For filling, combine ingredients and mix well. For chicken, cut each piece in half horizontally into 2 pieces of equal thickness. Place bottoms in a shallow baking pan in a single layer. Top each with about 1/3 cup spinach mixture, spreading almost to edge. Place tops over filling, pressing together at edge. Freeze 30 minutes. Heat oven to 350 degrees. Lightly grease shallow baking pan large enough to hold chicken in a single layer. In a shallow bowl, whisk together the milk and egg until well blended. In a separate shallow bowl, mix bread crumbs and dressing mix. Coat chicken with flour, shaking off excess. Dip into milk mixture, then into crumb mixture, coating evenly and pressing crumb mixture into chicken. Place in baking pan. Bake 25 minutes or until cooked through. Top with spinach leaves and cheese slices. Continue baking 1 minute. For fettucine, cook pasta according to package directions, adding salt to water. Drain. In a medium saucepan, melt butter. Add mushrooms and garlic. Cook, stirring frequently, about 5 minutes or until mushrooms are tender. Add cream, cheese, seasoned salt, and parsley. Heat through. Pour over hot pasta to coat evenly. Serve with chicken.
Makes 8 servings.
By Sylvia Volkin. Recipe from Luby's Cafeteria.
CHICKEN BREAST FLORENTINE with FETTUCINE ALFREDO
Recipe By : Luby's Cafeteria
Serving Size : 8
--FLORENTINE FILLING--
2 packages thawed frozen leaf spinach -- 10-oz. each --squeezed dry
1/3 cup shredded Mozzarella cheese
3 tablespoons grated Parmesan cheese
2 tablespoons sour cream
1 tablespoon dry Italian dressing mix -- plus 1-1/2 teaspoons
1/2 teaspoon garlic powder
--CHICKEN--
8 boneless skinless chicken breast halves
1 1/2 cups milk
1 egg -- extra-large
2 cups fine dry bread crumbs
2 tablespoons dry Italian dressing mix
1 cup all-purpose flour
8 large fresh spinach leaves -- veins removed
8 slices Mozzarella cheese -- 1/2-oz. each
8 slices American cheese -- 1/2-oz. each
--FETTUCINE ALFREDO--
1/2 pound dry fettucine
1 1/2 teaspoons vegetable oil
1/2 teaspoon salt
1 tablespoon butter or margarine
1/4 pound mushrooms -- sliced
1 small garlic clove -- minced
1 cup whipping cream
1/4 cup grated Parmesan cheese
1 tablespoon seasoned salt
1 tablespoon chopped parsley
For filling, combine ingredients and mix well. For chicken, cut each piece in half horizontally into 2 pieces of equal thickness. Place bottoms in a shallow baking pan in a single layer. Top each with about 1/3 cup spinach mixture, spreading almost to edge. Place tops over filling, pressing together at edge. Freeze 30 minutes. Heat oven to 350 degrees. Lightly grease shallow baking pan large enough to hold chicken in a single layer. In a shallow bowl, whisk together the milk and egg until well blended. In a separate shallow bowl, mix bread crumbs and dressing mix. Coat chicken with flour, shaking off excess. Dip into milk mixture, then into crumb mixture, coating evenly and pressing crumb mixture into chicken. Place in baking pan. Bake 25 minutes or until cooked through. Top with spinach leaves and cheese slices. Continue baking 1 minute. For fettucine, cook pasta according to package directions, adding salt to water. Drain. In a medium saucepan, melt butter. Add mushrooms and garlic. Cook, stirring frequently, about 5 minutes or until mushrooms are tender. Add cream, cheese, seasoned salt, and parsley. Heat through. Pour over hot pasta to coat evenly. Serve with chicken.
Makes 8 servings.
By Sylvia Volkin. Recipe from Luby's Cafeteria.