Chicken Clemente Recipe
Francese style chicken breast, layered mozzarella, with fresh house made ricotta and spinach
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness. Season both sides with salt and black pepper.
- 2
Dredge the Chicken
Place the flour in a shallow dish. In another bowl, beat the eggs. Dredge each chicken breast in flour, shaking off the excess, then dip in the beaten eggs.
- 3
Cook the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Cook the chicken for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- 4
Sauté the Spinach
In the same skillet, add the remaining olive oil and sauté the minced garlic for about 1 minute. Add the fresh spinach and cook until wilted. Season with salt and black pepper.
- 5
Layer the Ingredients
In an oven-safe dish, layer the cooked chicken breasts. Spread a layer of the sautéed spinach on top, then add dollops of ricotta cheese and slices of mozzarella cheese. Sprinkle grated Parmesan cheese and chopped basil on top.
- 6
Bake
Preheat the oven to 375°F (190°C). Bake the layered chicken for about 20 minutes or until the cheese is melted and bubbly.
- 7
Serve
Remove from the oven and let cool for a few minutes. Serve the Chicken Clemente warm, garnished with additional basil if desired.
