* Exported from MasterCook * CHICKEN FLORENTINE Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Poultry Main dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Boned breasts of chicken Salt Freshly ground pepper 1 pn Nutmeg 1/2 lb Fresh spinach -- washed and - chopped coarsely, OR 1/2 pk -Frozen Spinach, defrosted - squeezed of all water 6 sl Boiled ham (thin slices) 6 sl Fontina cheese (thin slices) 2 Eggs 1 1/2 tb Whipping cream 1/2 tb Chopped parsley 1/3 c Parmesan cheese 1/2 c Flour 2/3 c Vegetable oil 8 tb Butter 1/2 c Dry white wine 1/2 c Brown sauce 1 Lemon -- juice only SKIN BREASTS (skins may be used later for stock); trim off all gristle and fat. Cut breasts in half and butterfly each half (slice each half lengthwise, leaving 1 side uncut). Place on waxed paper and gently flatten with a meat mallet until pieces are quite thin. Season with salt and pepper and nutmeg. Steam fresh spinach in 3/4 cup salted water for 3 minutes and drain well. If using frozen spinach, simply drain well when completely defrosted. Place equal amounts of spinach in center of each half of chicken, cover with a slice of ham and press down edges of chicken together, then seal edges with a meat mallet. Beat eggs in a mixing bowl, add cream, parsley and Parmesan cheese, and blend well. Dust chicken lightly with flour and dip in egg batter, 1 piece at a time, making sure to coat heavily. Heat oil in a skillet until very hot, and saute each piece separately until crisp and golden in color. Trim edges of any excess egg batter and transfer chicken to a warm platter. Melt butter in frying pan large enough to accommodate all the chicken. Add wine and cook until it evaporates--about 5-or-6 minutes. Add brown sauce, cook 5 minutes. Then place chicken in pan, cook 5 minutes. Add lemon juice and cook additional 3 minutes. Turn once. Cook another 5 minutes. Place chicken breasts on serving platter, pour hot sauce over and serve. - - - - - - - - - - - - - - - - - -