CHICKEN BREAST FLORENTINE
Luby's Cafeteria Copycat Recipe
2 (10-oz.) packages thawed frozen leaf spinach, drained
1/3 cup shredded mozzarella cheese
3 tablespoons grated Parmesan cheese
2 tablespoons sour cream
1 tablespoon Italian salad dressing mix, plus
1 1/2 teaspoons Italian salad dressing mix
1/2 teaspoon garlic powder
8 boneless skinless chicken breast halves
1 1/2 cups milk
1 extra large egg
2 cups fine dry breadcrumbs
2 tablespoons Italian salad dressing mix
1 cup all purpose flour
8 large fresh spinach leaves, veins removed
8 slices mozzarella cheese
8 slices American cheese
1/2 lb dry fettuccine pasta
1 1/2 teaspoons vegetable oil
1/2 teaspoon salt
1 tablespoon butter or 1 tablespoon margarine
1/4 lb mushroom, sliced
1 small garlic clove, minced
1 cup whipping cream
1/4 cup grated Parmesan cheese
1 tablespoon seasoning salt
1 tablespoon chopped parsley
For filling, combine ingredients and mix well.
For chicken, cut each piece in half horizontally into 2 pieces. of equal thickness. Place bottoms in a shallow baking pan in a single layer. Top each with about 1/3 cup spinach mixture, spreading almost to edge. Place tops over filling, pressing together at edge. Freeze 30 minutes. Heat oven to 350 degrees. Lightly grease shallow baking pan large enough. to hold chicken in a single layer. In a shallow bowl, whisk together the milk and egg until well blended. In a separate shallow bowl, mix bread crumbs and dressing mix. Coat chicken with flour, shaking off excess. Dip into milk mixture, then into crumb mixture, coating evenly and pressing crumb mixture into chicken. Place in baking pan. Bake 25 minutes or until cooked through. Top with spinach leaves and cheese slices. Continue baking 1 minute.
For fettuccine: Cook pasta according to package directions, adding salt to water. Drain. In a medium saucepan, melt butter. Add mushrooms and garlic. Cook, stirring frequently, about 5 minutes or until mushrooms are tender. Add cream, cheese, seasoned salt, and parsley. Heat through. Pour over hot pasta to coat evenly. Serve with chicken.
Luby’s, Inc. operates restaurants under the brands Luby’s Cafeteria, Fuddruckers and Cheeseburger in Paradise and provides food service management through its Luby’s Culinary Services division. The company-operated restaurants include 95 Luby’s cafeterias, 65 Fuddruckers restaurants, 18 Cheeseburger in Paradise full service restaurants and bars, one Koo Koo Roo Chicken Bistro and one Bob Luby’s Seafood Grill. Its 95 Luby’s cafeterias are located throughout Texas and other states. Its Fuddruckers restaurants include 65 company-operated locations and 114 franchises across the United States (including Puerto Rico), Canada, and Mexico. Luby’s Culinary Services provides food service management to 22 sites consisting of healthcare, higher education and corporate dining locations.