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Chicken Florentine

Main Course
Serves 4

1 protein | 1 vegetable

Ingredients:

  • 2 level Tbsp flour
  • ¼ tsp pepper
  • 4 x 120 g chicken breasts, cut in half
  • Cooking oil spray
  • 500 g fresh spinach, or 250 g packet frozen spinach
  • 3 Tbsp basil, shredded
  • 1 clove garlic, crushed
  • 80 g grated parmesan

Directions:

  1. Mix flour and pepper and place in a flat dish. Coat each chicken piece, one at a time, with the flour mixture and shake off excess. Place to the side.
  2. Heat a frying pan to medium and spray with oil. Add chicken pieces and gently cook for 10 mins or until cooked through, turning once.
  3. Wash and drain fresh spinach, then place spinach, basil and garlic in a large saucepan with ¼ cup water and cook until spinach is wilted (approx 2 mins). Drain off excess liquid and toss with a fork.
  4. Place spinach on a serving plate and arrange chicken on top. Sprinkle with parmesan and serve immediately.
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