weeknight chicken florentine
- Number of Servings: 4
Ingredients
150 g frozen spinach1/2 tsp Mrs Dash Original seasoning8 X large chicken brease (750 g)1 can low fat cream of mushroom soup1/2 cup low fat mayonaise1/4 tsp garlic powder1/8 tsp celery salt1/2 tbsp curry powder1/2 cup bread crumbs3 1/2 tbsp grated low fat parmasan cheese1 tsp dried parsley1/2 tbsp canola oil
Preheat oven to 375F
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.
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.
Nutritional Info 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
Member Reviews
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CD5056655
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