This is one excellent Chicken Florentine dish that is highly recommended. It is not hard to do and consists of 5 simple steps. The original recipe was found on allrecipes.com, however I made some modifications to it and it turned out delicious! I had several requests for this recipe, so here you go! Feel free to stick to the recipe or make your own changes too! Please share how it went and what you thought!
4 skinless, boneless chicken breast halves
1/4 cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
1 bag fresh spinach
8 ounces fresh mushrooms, sliced
2/3 cup bacon, crumbled
2 cups shredded mozzarella cheese
Step 1: Melt a little butter in saucepan over medium heat and sautee mushrooms and spinach. When spinach is done, remove from heat and spread on the bottom of a 9X13 dish.
Step 2: In same saucepan, melt 1/4 cup butter over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, 1 cup of the mozzarella, and Parmesan cheese until cheese is melted.
Step 3: Arrange uncooked chicken breasts in the dish on top of spinach and mushrooms, and cover with the sauce mixture.
Step 4: Sprinkle with crumbled bacon.
Bake 25 minutes in the 350 degrees F (200 degrees C) oven.
Step 5: Sprinkle remaining cup of mozzarella on top and continue to bake for 10 more minutes.
Serve over angel hair pasta or white rice.
(Gluten-free: Substitute GF cream of mushroom and just read the ingredients on your italian seasoning and bacon to make sure they are gluten free as well. Serve over GF pasta or rice. Super easy and yummy!)