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Entrée – Poultry
Chicken with Spinach

This recipe was inspired by
Joanna Hollomon, of Montague, NJ (USA).

Yield: four dinner portions


1 lb. chicken breast, boneless and pounded
to taste salt
to taste pepper
to taste garlic powder
1/2 c. all-purpose flour
2 each eggs, beaten
2 c. breadcrumb
1/2 c. butter, salted
1 each lemon, juiced
3 lb. spinach, fresh
1/2 c. butter, salted
1 each lemon, juiced
1/2 lb. Munster cheese, grated

Season pounded chicken breast with salt, pepper, and garlic powder.

Dip chicken breasts into the flour, then the egg mixture. Using your dry hand, coat them completely with breadcrumbs.

Fry the breaded chicken until golden brown.

Melt the butter in a skillet and add the lemon juice. Then add the spinach and cook until wilted. Remove the wilted spinach and place in the bottom of a backing dish.

Place chicken on top of spinach. Melt the rest of the butter and lemon juice in the same pan and pour over the chicken.

Top with Munster cheese and bake at 350° until golden brown.