- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 360.8
- Total Fat: 8.2 g
- Cholesterol: 116.7 mg
- Sodium: 808.1 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 3.0 g
- Protein: 48.9 g
weeknight chicken florentineSubmitted by: CAMMYJONES
Introductionquick and easy quick and easy
150 g frozen spinach
1/2 tsp Mrs Dash Original seasoning
8 X large chicken brease (750 g)
1 can low fat cream of mushroom soup
1/2 cup low fat mayonaise
1/4 tsp garlic powder
1/8 tsp celery salt
1/2 tbsp curry powder
1/2 cup bread crumbs
3 1/2 tbsp grated low fat parmasan cheese
1 tsp dried parsley
1/2 tbsp canola oil
Squeeze the moisture out of the spinach with a fork in a colander. Sprinkle with Mrs Dash.
Cut each chicken breast in half. Make a slice down the centre of each hald of the underside of the brease not cutting all the way through. Spoon 8 small mounds of spinach mixture on a 9 X 9 baking dish, leavind space between each mound. Place a chicken breast, slit side down atop each mound.
Mix in a bowl the following ingredients in order: soup, mayo, garlic powder, celery salt and curry powder. Stir until smooth. Distribute sauce evenly over chicken. In another bowl mix remaining ingrediants. Sprinkle over chicken and sauce.
Bake in oven for approx 50 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user CAMMYJONES.
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Member Ratings For This Recipe
I made this recipe and it turned out pretty well..I didn't use celery salt, instead I used celery flakes, cutting out a lot of the sodium content. The chicken had an AMAZING flavor! I loved it..the only thing was the spinach, I think it would have been better if it was fresh spinach, not frozen - 5/13/09