Chicken Florentine

This is really quick and easy and is simply scrumptious . . . no, trust me-it really is! The boys love it.

3 (10 oz) packages frozen or 1 bag fresh spinach 1 cup harina tortilla flour mix
1 (14 oz.) package quartered artichoke hearts 2 tblspns. all-purpose flour
6 boneless, skinless chicken breasts 2 cups buttermilk *
½ cup (1 stick) butter, melted 1½ cup (6 oz) grated parmesan
Seasoning to taste paprika

I f using frozen, cook the spinach according to package directions. Drain and squeeze dry with paper towels. Coat an 11×13-inch baking dish with olive oil and lay spinach out on the bottom of dish. Spread artichokes over the spinach. Season chicken breasts, then coat with melted butter; dredge in harina tortilla flour mix and arrange on top of the artichokes and spinach. Sprinkle with flour. Pour buttermilk evenly over the chicken breasts, then top with the cheese and sprinkle with paprika. Bake uncovered in a pre-heated 375 degree oven for 45 minutes or until chicken is cooked through and golden brown.

*I never keep buttermilk around; instead I keep Saco Cultured Buttermilk Blend in my fridge and use it when a recipe calls for buttermilk. It can be found in the canned milk section of the grocery.

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