Chicken Gismonda
Yield
4 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
|
|
| 1 | x |
salt and black pepper
|
*
|
| ½ | cup |
bread crumbs
fine and dry |
|
| ½ | cup |
butter
or margarine |
|
| 2 | pounds |
spinach
cleaned and stemmed |
|
| 1 | cup |
mushrooms
minced |
*
|
| 1 | x |
mushrooms
whole |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
|
|
| 1 | x |
salt and black pepper
|
*
|
| 118 | ml |
bread crumbs
fine and dry |
|
| 118 | ml |
butter
or margarine |
|
| 907.2 | g |
spinach
cleaned and stemmed |
|
| 237 | ml |
mushrooms
minced |
*
|
| 1 | x |
mushrooms
whole |
*
|
Directions
Note: chicken breasts should be boned and split.
Season chicken to taste with salt and pepper.
Roll in bread crumbs and sauté in 4 tablespoons butter in skillet until cooked through.
Meanwhile, blanch spinach in boiling water 1 minute.
Drain.
Brown half of remaining butter in another skillet and sauté spinach until just tender.
Remove chicken from pan and add remaining butter.
Add minced mushrooms and sauté until light brown.
Place spinach on platter.
Arrange chicken breasts over spinach and cover with mushrooms.
Drizzle butter remaining in pan over chicken.
Garnish with whole mushrooms, if desired.
