Cheesy Chicken Florentine
2 pkgs. (12 oz. each) frozen spinach souffle2 cups cooked white rice
1 cup milk
1 cup (4 oz.) shredded Swiss cheese, divided
1/4 cup chopped onion
2 teaspoons Dijon mustard
1/2 teaspoon salt
6 boneless skinless chicken breast halves
2 tablespoons vegetable oil (I used olive oil)
1 cup fresh bread crumbs
2 tablespoons butter, melted
Defrost spinach souffle in microwave on 50% power for 6-7 minutes. In a large bowl, combine spinach souffle, rice, milk, 1/2 cup cheese, onion, mustard, and salt; stir well. Transfer to a 13x9x2-inch baking dish. Cover and bake at 375 degrees for 25 minutes. Meanwhile, in a large nonstick skillet, saute chicken in oil until both sides are golden brown. Arrange chicken on top of spinach mixture. In a small bowl, combine bread crumbs, butter, and remaining cheese; sprinkle over chicken. Bake, uncovered, 25 minutes longer or until spinach mixture is set and chicken juices run clear. Yield: 6 servings.
posted by Rachel @ 7:28 AM
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