This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.
ingredients
Quicky Chicken Florentine with
Salad and Fresh Peppers
directions
Preheat oven to 375F.
Squeeze the moisture out of spinach with a fork in a colander. Sprinkle with spice.
Cut each breast in half. Make a slice down the center of each half of the underside of the breast not cutting all the way through. Spoon 8 small mounds of spinach mixture on 9 x 9 baking dish, leaving space between each mound. Place a chicken breast slit side down on each mound.
Mix in a bowl in the following order: soup, mayonnaise, garlic powder, celery salt and curry powder. Stir until smooth. Distribute the sauce equally over the top of the chicken.
In another bowl, mix bread crumbs, Parmesan, parsley and oil together. Sprinkle over top of chicken and sauce.
Bake in hot oven. Set timer for 35 minutes. (It will cook for a total of 50 minutes.)
Fill a large pot with cold water for pasta. Set aside.
When timer rings for chicken, leave chicken in and bring water for pasta to a boil.
When water is boiling, add pasta and set timer for 10 minutes or follow package directions.
When pasta is cooked, rinse and toss with a little olive oil and basil.
Place lettuce in salad bowl and set aside in fridge.
Toss with dressing and add croutons.
Sliver red peppers and place on a plate.