Chicken-And-Shrimp Florentine

• 1 lb. unpeeled medium fresh shrimp
• 4 chicken breast halves, skinned and boned
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder
• 2 Tbsp. butter or margarine
• 1/2 c. dry white wine
• 2 (10 oz.) pkg. frozen chopped spinach
• 1 (8 oz.) pkg. cream cheese, cubed
• 2 Tbsp. butter or margarine
• 2 Tbsp. grated Parmesan cheese
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 2 Tbsp. fine dry bread crumbs
• lemon slices, halved (optional)
• parsley sprigs (optional)
• additional cooked shrimp (optional)

1. Peel and
2. devein
3. shrimp;
4. set aside.
5. Sprinkle chicken with pepper and garlic powder; place in lightly greased 13 x 9 x 2-inch baking
6. pan.
7. Dot
8. with 2 tablespoons butter and pour wine over top. Broil 8 to 10 minutes or until lightly browned, turning once. Add
9. shrimp; broil 5 to 8 minutes more or until shrimp turns pink,
10. stirring
11. once.
12. Remove
13. from
14. oven, cool slightly.tDrain drippings
15. and
16. reserve.tut
17. chicken
18. in bite-size pieces, set chicken and shrimp aside.

fresh shrimp, chicken, pepper, garlic powder, butter, white wine, spinach, cream cheese, butter, parmesan cheese, cream of mushroom soup, cream of celery soup, bread crumbs, lemon slices, parsley sprigs, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=160850 (may not work)