Shelly's Recipe

CHICKEN FLORINE

Category: Chicken

4 whole boneless, skinless chicken breasts filleted
16 asparagus spears, steamed
1 lb mozzarella slices, about 16 slices
3 tbsp olive oil
1/4 cup butter
1 tsp paprika, salt and pepper
1/2 cup white wine
1/2 tbsp fresh basil
1 cup prepared hollandaise sauce

Preheat oven to 350. Lay breast out and place 2 asparagus spears and 1 slice cheese on each. Fold chicken and secure with toothpicks. Heat oil and butter in skillet and brown chicken, about 2-3 minutes on each side. Grease a baking dish and add the browned chicken. Combine the seasonings, wine and sauce bake for 30 minutes. Serve over rice pilaf.