Sunday, February 07, 2010

Sunday night Dinner - Chicken Florentines

Chicken Florentine with Kumara Saute and Steamed Asparagus

Vegetable Oil
2 Chicken Breast fillets, halved lengthwise
80g bab spinach leaves
2 medium tomatoes, thinly sliced
4 slices of tasty or Jarlsberg cheese

Pre-heat oven grill to high, heat oil in pan over moderately high heat.  Add chicken, cook for 3 minutes each side or until seared.  Transfer to a baking tray.  Add spinach to pan, toss over heat for 1 inhute or until just wilted.
Arrange spinach and tomato over chicken, top with cheese.  Place under grill, cook for 1-2 minutes or until golden brown and chicken is cooked.
Serve with steamed asparagus.

Serves 4


'Preach not to others what they should eat, but eat as becomes you, and be silent.'

Epictetus (55 AD - 135 AD)

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