Breast alla fiorentina
Instructions
Clean and wash the spinach in plenty of cold water.
Tap the chicken breasts between 2 sheets of wax paper moistened, and salt and pepper.
In a pan to warm up 20 g butter, olive oil and thyme, cover the chicken breasts and brown them on both sides until golden will be; Let them cook for 7-8 minutes at moderate fire; drain and keep warm.
In a pan with butter 20 g spinach Saute for 2-3 minutes, season with salt and pepper, then mix in the grated Parmesan cheese.
Distribute the spinach in an even layer in a lightly buttered baking dish; place over the chicken breasts, brush with the remaining melted butter and brown slightly in a preheated oven at 200-220 degrees.
Serve them hot.
Ingredients and dosing for 4 persons
- 400 g of chicken breasts
- 1000 g of spinach
- 50 g of butter
- 2 tablespoons of olive oil extra virgin
- 2 tablespoons of grated parmesan cheese
- A Few Sprigs Thyme =
- Salt
- Pepper