Crispy Chicken Florentine with Mozzarella
User Reviews
5
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2 - 4
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Course
Main Course
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Cuisine
Italian
Crispy Chicken Florentine with Mozzarella
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
Chicken:
- ½ cup flour
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 egg
- 2 tbsp milk
- 1 ¼ cup panko bread crumbs Italian seasoned
- 3 tbsp Parmesan Cheese finely grated
- 2 chicken breast cut in half lengthwise, boneless skinless
Remaining Ingredients:
- 2 tbsp butter divided
- 1 tbsp olive oil
- 2 cups grape tomato mixed
- 2 cups baby spinach
- 1 shallot sliced
- 1 clove garlic minced
- Pinch crushed red pepper flakes to taste
- mozzarella cheese sliced
- basil garnish, fresh leaves
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.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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