MUSHROOM CHICKEN FLORENTINE

Mushroom Chicken Florentine image

Provided by janet kaskie

Time 1h

Number Of Ingredients 14

3 large boneless skinless chicken breast , cut in half
4 Tbsp italian salad dressing
1/2 c italian seasoned breadcrumbs
1/4 c parmigiano-reggiano, grated
3 Tbsp olive oil for browning chicken
1 pkg 17.6 oz, gnocchi (italian potato 'dumpling' found in the pasta isle )
1 jar(s) 16 oz, mushroom alfredo sauce
1 1/2 pkg fresh mushrooms,quartered
1 small pinch,ground nutmeg, (its very strong ' a little goes along way )
1/3 c dry sherry (optional) or milk
1 tsp dried onion flakes
1 lb frozen chopped spinache,thawed and squeezed dry
salt and pepper to taste
parmigiano-reggiano, grated, to top

Steps:

1. Coat chicken in Italian dressing.
2. Toss coated chicken in a mixture of bread crumbs and Parmigianino-Reggiano cheese.
3. Coat skillet with olive oil, heat to med high, cook smooth side of chicken until just golden.
4. Combine all other ingredients, except additional Parmigianino-Reggiano cheese.
5. Place combined ingredents in prepared casserole, Top with chicken (browned side up) Top with remaining cheese.
6. Bake in a 375 oven 30-45 minuets or until chicken is cooked through..
7. Serve with garlic bread and salad... enjoy !