Crispy Chicken Florentine with Mozzarella

Name: Crispy Chicken Florentine with Mozzarella
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 - 4
Ingredients: ½ cup flour; Sea Salt and Freshly Cracked Pepper; 1 egg; 2 tbsp milk; 1 ¼ cup Italian seasoned panko crumbs; 3 tbsp Parmesan Cheese; 2 boneless skinless chicken breasts; 2 tbsp butter; 1 tbsp olive oil; 2 cups mixed grape tomatoes; 2 cups baby spinach; 1 shallot; 1 clove of garlic; Pinch of Crushed Red Pepper Flakes; mozzarella; fresh basil leaves

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
2 - 4
Course
Main Course
Cuisine
Italian

Crispy Chicken Florentine with Mozzarella

Grace Nunez

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

Chicken:

½ cup flour
Sea Salt and Freshly Cracked Pepper to taste
1 egg
2 tbsp milk
1 ¼ cup Italian seasoned panko crumbs
3 tbsp Parmesan Cheese finely grated
2 boneless skinless chicken breasts cut in half lengthwise

Remaining Ingredients:

2 tbsp butter divided
1 tbsp olive oil
2 cups mixed grape tomatoes
2 cups baby spinach
1 shallot sliced
1 clove of garlic minced
Pinch of Crushed Red Pepper Flakes to taste
mozzarella sliced
fresh basil leaves garnish

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Instructions

Make a breading assembly line with three separate shallow dishes.
Pour the flour in a dish then season with sea salt and freshly cracked pepper, to taste; mix until well combined.
Beat the egg and milk together in a bowl then season with a bit of sea salt and freshly cracked pepper, to taste; mix until well combined.
Combine the Italian panko crumbs together in a separate dish with the parmesan then season with a bit of sea salt and freshly cracked pepper, to taste; mix until well combined.
Prepare the chicken by cutting each chicken breast in half lengthwise by placing a breast half on a cutting board, flat/smooth side down.
Put the palm of your non-cutting hand on the top of the breast, and, using a very sharp knife, slowly cut horizontally through the breast, starting with cutting into the long, thick side.
Dredge the chicken by dipping each piece of chicken completely in the flour, followed by the egg, and lastly the panko/parmesan mixture.
Set on a plate and repeat with the remaining pieces of chicken.
Place the plate in the refrigerator for 30 minutes. Don't skip this step because it helps the breading stay adhered to the chicken.
Cook the chicken by melting 1 tablespoon of butter and 1 tablespoon of olive oil together in a large skillet over medium-high heat.
Add the chicken to the HOT skillet and cook for 4-5 minutes, or until golden brown.
Flip the chicken over and continue to cook for another 3-4 minutes, or until golden brown and cooked through.
Cook the veggies by heating the remaining tablespoon of butter in a large skillet.
Add the tomatoes to the hot pan and cook, stirring occasionally, for 2-3 minutes.
Add spinach, shallot, and minced garlic.
Season with sea salt, freshly cracked pepper, to taste, and a pinch of crushed red pepper flakes.
Toss to coat evenly and until the spinach is just starting to wilt. Remove from the heat.
Preheat the oven's broiler to high. Line a baking sheet with tin foil.
Finish the chicken by placing the cooked chicken on the prepared baking sheet.
Add a slice of mozzarella to the top and place it into the oven.
Melt the cheese under the broiler for a minute or two, making sure to watch it carefully so it doesn't burn.
Serve the chicken by placing a piece of cheesy chicken on a serving plate and spoon some of the tomatoes and spinach on top. Top with fresh basil leaves. Serve immediately and enjoy.