Chicken Florentine Alla Fattoria

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 4 -6 boneless skinless chicken breast halves, pounded to 1/4-inch thickness
• 3/4 cup unseasoned breadcrumbs
• 3/4 cup grated parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons light olive oil
• 1 tablespoon light olive oil
• 1 medium shallot, minced
• 1 medium garlic clove, minced
• 2 tablespoons all-purpose flour
• 1 (14 ounce) can chicken broth
• 2 -4 tablespoons dry wine
• 1 teaspoon fresh lemon zest
• 1/8 teaspoon ground nutmeg
• 10 ounces frozen chopped baby spinach, thawed and squeezed dry
• 1/2 cup hidden valley® original ranch® light dressing
• 2 tablespoons grated parmesan cheese
• fresh ground black pepper
• 4 -6 slices provolone cheese, divided and melted
• 4 -6 pitted black olives or 1 -2 pitted kalamata olive, minced

Recipe

• 1 defrost spinach in microwave, then drain in a colander in sink, squeezing out excess water. grate a fresh lemon and reserve 1 teaspoon zest. mince one shallot and one garlic clove. pour 1/2 cup hidden valley original ranch light into a wide shallow dish. set aside.
• 2 rinse chicken breasts. place two chicken breasts at a time between 2 pieces plastic wrap. pound chicken to 1/4" thickness using a flat mallet or rolling pin. repeat with remaining chicken. blot chicken lightly. place prepared chicken breasts in ranch dressing, turning until thoroughly coated.
• 3 into a large resealable plastic bag or container, add 3/4 cup unseasoned breadcrumbs, 3/4 cup parmesan cheese, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground pepper. seal bag and shake well. add two chicken breasts at a time to bag then seal. shake until chicken is evenly coated. bread the remaining chicken.
• 4 in a large, wide skillet (with an accompanying lid) over medium heat, warm 2 tablespoons light olive oil. add chicken and cook, 4-5 minutes per side, or until chicken reaches 165°f . cover. keep warmed on lowest heat.
• 5 in medium saucepan, heat 1 tablespoon light olive oil. saute shallots until translucent. add garlic and cook 1 minute longer. sprinkle in 2 tablespoons all-purpose flour and stir well. whisk in the chicken broth, 2-4 tablespoons wine, lemon zest, and 1/8-1/4 teaspoon ground nutmeg. bring mixture to a full boil over high heat. reduce heat to medium-low. cook until thickened, about 2 minutes. stir in spinach and heat through. whisk in 1/2 cup hidden valley original ranch light and 2 tablespoons grated parmesan cheese. season lightly with freshly ground black pepper.
• 6 ladle sauce over chicken in skillet. place a slice of provolone cheese over each breast. garnish with minced olives. cover skillet. warm over low heat until cheese melts. serve and enjoy!