Sunday, February 07, 2010
Sunday night Dinner - Chicken Florentines
Chicken Florentine with Kumara Saute and Steamed Asparagus
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.
'Preach not to others what they should eat, but eat as becomes you, and be silent.'
Epictetus (55 AD - 135 AD)