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Entrée – Poultry
Chicken with Spinach |
This recipe was inspired by
Joanna Hollomon, of Montague, NJ (USA).
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Yield: four dinner portions
Ingredients:
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1 lb. |
chicken breast, boneless and pounded |
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to taste |
salt |
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to taste |
pepper |
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to taste |
garlic powder |
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1/2 c. |
all-purpose flour |
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2 each |
eggs, beaten |
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2 c. |
breadcrumb |
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1/2 c. |
butter, salted |
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1 each |
lemon, juiced |
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3 lb. |
spinach, fresh |
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1/2 c. |
butter, salted |
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1 each |
lemon, juiced |
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1/2 lb. |
Munster cheese, grated |
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Procedure:
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.
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