Chicken Florentine


• 2 skinless chicken breasts (cut in halves)
• 6 tsps soy flour
• 3 Tbsps basil (shredded)
• 1 garlic clove (crushed)
• ¼ cup grated parmesan cheese
• ½ tsp salt
• ¼ tsp pepper
• 1 tsp oil
• 500 gms fresh spinach
• 1 packet frozen spinach 250 gms



  1. Place flour, salt and pepper on a flat dish and mix well.
  2. Coat each chicken piece (one at a time) with flour mixture.
  3. Tap off excess mixture and place chicken to one side.
  4. In a frying pan heat oil to medium heat.
  5. Add chicken pieces and gently cook, turning once.
  6. Cook approximately 10 minutes or until cooked through. Meanwhile, wash and drain fresh spinach.
  7. Place spinach, basil and garlic in a large saucepan with ¼ cup water and cook until spinach is wilted (approximately 2 minutes). Drain off any excess liquid.
  8. Toss mixture with a fork. Place spinach on a serving plate and arrange hot chicken on top.
  9. Sprinkle with parmesan cheese and serve immediately.



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