Crispy Chicken Florentine Melt

What you need:

• 4 boneless, skinless chicken breasts
• 2 cups panko breadcrumbs
• 2 eggs
• 1/4 cup milk
• 1 1/2 cups all-purpose flour
• Salt and pepper to taste
• 5 Tbsp. unsalted butter
• 5 Tbsp. olive oil
• Sliced mozzarella
• 2 cups grape tomatoes
• 3 cloves minced garlic
• 6 cups fresh baby spinach

Directions:

1. In separate shallow dishes, combine flour with salt and pepper, mix egg with milk, and then combine panko with salt and pepper.
2. Dredge chicken through flour, then egg mixture, then coat with panko.
3. Melt 4 Tbsp. butter and 4 Tbsp. olive oil in a large skillet over medium heat.
4. Brown chicken for 3 to 4 minutes on the first side, then flip and cook another 3 to 4 minutes.
5. Remove to a rack on top of a sheet pan and bake in a preheated 375 degree oven for 5 minutes.
6. Remove from oven and top with cheese.
7. Broil until cheese has melted.
8. In a small skillet, melt 1 Tbsp. butter with 1 Tbsp. olive oil over medium-high heat.
9. Add tomatoes and season with salt and pepper. Toss to coat and cook for about 2 minutes or until tomatoes break apart.
10. Add spinach and garlic and cook until spinach wilts, while stirring, for about 2 to 3 minutes.
11. Serve chicken topped with tomato mixture.

Recipe from The Pioneer Woman

Posted on Fantastical Sharing of Recipes