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Chicken Breasts Florentine

With the holidays approaching I thought I would give you a quick and easy chicken dish that can be made ahead of time.

8 skinless boneless chicken breast
1/3 cup all-purpose flour
2 tablespoons olive oil
salt and pepper to taste
2 10-ounce packages frozen chopped spinach (or fresh spinach)
8 part skim mozzarella cheese slice
1 cup low sodium chicken broth or more if needed
1/2 cup white wine
1/2 cup lemon juice

Yields 8 servings

Preheat oven to 325 degrees. Dust the chicken breasts with the flour. In a large skillet coated with nonstick cooking spray, heat the olive oil and saute the breasts about 5 minutes on each side, until lightly browned, and season to taste. Remove to a 3-quart oblong dish coated with nonstick cooking spray.

Cook the spinach according to the package directions; squeeze and drain well. Top each chicken breast with the cooked spinach and a slice of mozzarella cheese.

Add the chicken broth to the same pan used to saute the breasts. Add the wine and lemon juice, scraping the pan to remove the drippings, and stir until heated. Pour the sauce over the chicken.

If preparing the chicken ahead of time, refrigerate it at this point. Bake for 20 minutes, or until the chicken is done. The cheese should be melted and the chicken heated thoroughly.