Shelly's Recipe

CHICKEN BREAST FLORENTINE WITH MUSHROOM FETTUCCINE ALFREDO

Category: Pasta - Chicken

Filling
2 (10 oz) pkg frozen chopped spinach, thawed, drained and squeezed dry
1/3 cup shredded mozzarella cheese
3 tbsp grated parmesan cheese

Chicken
8 boneless, skinless chicken breast halves
1 1/2 cups milk
1 egg
2 cups fine dry bread crumbs
2 tbsp dry Italian dressing mix
1 cup flour
8 large fresh spinach leaves; veins removed
8 slices mozzarella cheese and American cheese

Fettuccine Alfredo
1/2 lb dry fettuccine, cook al dente (cook with baking chicken)
1 tbsp butter
1/4 lb sliced mushrooms
1 small clove garlic, minced
1 cup whipping cream
1/4 cup grated parmesan cheese
1 tbsp seasoned salt
1 tbsp chopped parsley

Filling: Combine ingredients; set aside.

Chicken: Cut each in half horizontally into 2 pieces of equal thickness. Place bottoms in a shallow baking pan in a single layer. Top each with 1/3 cup spinach mixture; spreading almost to edge. Place tops over filling; pressing together at edge. Freeze 30 minutes. Heat oven to 350. Lightly grease a shallow baking pan large enough to hold chicken in a single layer.

In a shallow bowl; whisk together the milk and egg until well blended. In a separate bowl; mix bread crumbs and dressing mix. Coat chicken with flour, shaking off excess. Dip into milk mixture; then into crumb mixture; coating evenly and pressing crumb mixture into chicken. Place in baking pan. Bake 25 minutes or until cooked through. Top with spinach leaves and cheese slices. Continue baking 1 minute.

Fettuccine Alfredo: While pasta is cooking, in a saucepan, melt butter. Add mushrooms and garlic. Cook; stirring frequently, about 5 minutes or until mushrooms are tender. Add cream; cheese, seasoned salt and parsley. Heat through. Pour over hot pasta to coat evenly. Serve with chicken. Serves 8