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