Curried Chicken Florentine

• 8 boneless skinless chicken breasts
• 1 1/2 cups fine shredded mild cheddar cheese
• 2 packages frozen spinach, thawed and squeezed very dry
• 2 large lemons
• 1 can cream of chicken soup
• 1 1/2 cups sour cream
• 3/4 cup good mayonnaise
• 1 -3 tablespoon curry powder
• 1/4 cup butter
• 1/4 cup oil

1. Squeeze juice from one lemon over chicken breasts and let sit for 15- 20 minutes at room temp.
2. Heat butter and oil in a large skillet.
3. Salt and pepper chicken breasts and cook in hot oil until lightly browned (about 10 minutes).
4. Put spinach (drained and squeezed of as much water as possible) into bottom of a 9 x 13 casserole.
5. Sprinkle shredded cheese on top of spinach.
6. Place browned chicken breasts on top of cheese.
7. Mix soup, sour cream, mayo, juice from second lemon, and curry powder (to your taste).
8. Pour over chicken breasts.
9. Bake in a 350 degree oven for 45 minutes.
10. Serve with rice.

chicken breasts, cheddar cheese, frozen spinach, lemons, cream of chicken soup, sour cream, good mayonnaise, curry powder, butter, oil

Taken from www.food.com/recipe/curried-chicken-florentine-24940 (may not work)