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Breast of Chicken Paillard
Description Breast of Chicken Paillard
Serve 6


4 - 8 ounce boneless chicken breasts
1/4 cup seasoned flour
(Salt & Pepper)
1/4 cup grated Miceli's Parmesan Cheese
2 cups baby spinach washed, trimmed
1/4 cup sun-dried tomatoes, reconstituted
1 teaspoon chopped garlic
1 Tablespoon fresh basil
½ cup sliced Miceli's Mozzarella Cheese
4 Tablespoons clarified butter
1-teaspoon fresh chopped parsley

1. Remove skin from chicken, lay flat on cutting board, cover with plastic wrap and pound lightly with a meat mallet. Flatten and tenderize, do not pulverize.
2. Coat moistened chicken with seasoned flour and grated Parmesan cheese, dust off excess. Ladle butter into sauté pan and heat on medium heat. Allow butter (or olive oil) to heat. Test by sprinkling flour into it, when the flour sizzles, it is time to add the garlic and immerse the chicken.
3. Sauté the chicken until lightly brown on one side and then flip over. Add spinach and sauté both together. Add fresh basil, sun-dried tomatoes. Cook chicken until golden brown on both sides.
4. Serve spinach, chicken and sun dried tomatoes alternately with mozzarella cheese onto dinner plate, sprinkle with fresh parsley.
5. Serve with pasta, rice or potatoes.

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