Chicken Florentine - cooking recipe

Ingredients

6 chicken breasts, halved
1 c. seasoned bread crumbs
2 Tbsp. olive oil
2 Tbsp. butter
2 c. marinara sauce, homemade or canned
1/2 c. dry red wine
1 1/2 c. chicken stock, heated to boiling
1 c. uncooked long grain rice
2 1/2 oz. can sliced black olives, drained
2 pkg. (10 oz.) frozen spinach
1 c. Ricotta cheese
2 beaten eggs
1/2 tsp. crushed marjoram
1/4 tsp. nutmeg
1/4 tsp. grated Parmesan cheese

Preparation

Preheat oven to 350\u00b0.
Coat chicken with bread crumbs.
Heat oil and butter in 12-inch skillet.
Saute breasts until brown. Remove and set aside.
Combine marinara sauce and wine.
Put 1 cup wine sauce mixture in skillet.
Add stocks, rice and olives and stir, scraping bottom of pan.
Pour into lightly oiled 3-quart casserole dish.
Put chicken, skin side down, on rice.
Cover tightly with foil and cook 20 minutes.
Turn chicken, re-cover and cook another 25 minutes.
While chicken bakes, combine spinach, Ricotta cheese, eggs marjoram and nutmeg.
Spoon mixture around edges of casserole dish.
Pour remaining wine sauce over chicken. Sprinkle with Parmesan cheese.
Bake, uncovered, 10 to 15 minutes or more.