Chicken Florentine Recipe

• 4 Chicken Breasts (halved, boneless and skinless)
• 2/3 cup Bacon Bits
• 4 oz Mushrooms (sliced)
• 13 oz Spinach (drained)
• ½ cup Parmigiano Cheese (grated)
• ½ cup Cream (half and half)
• 1 tbsp Italian Seasoning
• 11 oz Mushroom Soup
• 1 tbsp Lemon Juice
• 3 tsp Garlic (minced)
• 2 cups Mozzarella Cheese (shredded)

• Heat oven to 350 degrees F.
• Place the chicken breasts on baking sheet and bake for 20-30 minutes until they change their color.
• Remove from the oven and increase the temperature to 400 degrees F.
• Heat butter in a pan over medium flame and add garlic, lemon juice, mushroom soup, Italian seasoning, Parmigiano cheese and cream, stirring continuously.
• Place the spinach in a 9x9 inch baking dish and arrange the mushrooms over it.
• Pour half of the pan mixture over it and neatly place the chicken.
• Add the remaining sauce mixture.
• Sprinkle bacon bits and top with mozzarella cheese.
• Bake for 25 minutes until lightly brown.
• Serve hot.