Linda's Chicken Florentine with Bearneise Sauce

Chicken Florentine with Bearneise Sauce from a recipe found in Taste Of Home Magazine a number of years back called Chicken with Cheese Sauce, I made a couple of changes to suit my taste

4 boneless, skinless chicken breast halves, flattened to about 1/8 inch thick, (Place a sheet of waxed paper on the counter and arrange the beast halves with room to spread between then and cover with plastic wrap. Using the flat side of you meat mallet gently but firmly flatten the meat portions.)
1/2 C. Italian salad dressing
1/4 C. onion chopped
1 C. bread crumbs, toasted and divided
1 pkg. frozen chopped spinach, thawed and squeezed dry of liquid
2 Tbsp. fresh parsley, minced
2 Tbsp. butter
1 envelope Knorr Béarnaise Sauce mix, prepared per package instructions
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Depending on the size of the appetites in your house, you can leave the breast halves as they are or cut them in halve. Place the portions of meat in a resealable plastic bag large enough to hold them, I would suggest a 1 gallon size. Add 1/4 cup of the Italian dressing to the bag and seal. Refrigerate the bagged mixture for 2 hours, turning it frequently.

In a large skillet, saute the onion in the remaining salad dressing until tender. Add 1/2 cup of the bread crumbs, spinach and parsley. Cook for 5 minutes or until heated through. Remove from the heat.

Drain and discard the marinade from the chicken portions. Spoon 1/4 cup to 1/2 cup of the spinach mixture on to each portion of chicken breast. (I say it this way in case you did cut each of the halves in half again.) Roll up like a jelly roll and fasten the over lapping ends with a tooth pick. Roll in the remaining bread crumbs. Place in a greased 9 inch square baking pan. Bake uncovered at 375F for 35 minutes or until the juices of the chicken run clear. (Chicken breast beaten this thin will cook rather quickly so don't wander off here.)

While the meat is in the oven, prepare the Knorr Bearnaise Sauce. Den loves this stuff so I usually make 2 envelopes. You can make you own from scratch, but for the taste, I think the Knorr is really a good close to the from scratch and it sure is a great deal easier and less time consuming. I usually arrange the cooked meat portions on a warm platter and drizzle some of the sauce over for presentation. The balance of the sauce I serve in a gravy boat on the table.

With this I like to serve a salad that uses my Raspberry Poppy Seed Dressing.
A bag of baby spinach leaves, washed and trimmed
6 -8 lrg. ripe strawberries
1/4 C. toasted Pine nuts or slivered almonds

When we were backpacking in Glacier National park with special friends from Illinois, a number of years ago, the guide served this on our first evening meal. It was a hit with both the Parkins and the Robertson and has been the spring board for lots of pretty salads since at the Robertson's house.

We like rice as an alternative to potatoes and often have rice at our house. Uncle Ben's mixes are super and very satisfying and would work well with this entree.

Hope that you enjoy it. As I said you can pare the fat out of fairly easily by cutting the butter in the prep and using EVOO or some light margarine.