Chicken Breasts Florentine

[Cookie]

A very attractive dish. Nice for a sit-down dinner party.

1/2 cup sour cream
1/2 cup plain yogurt
1 1/2 tsp. dry mustard powder
1/2 tsp. dill weed
1 1/2 cups dry bread crumbs
8 boneless chicken breast halves, skin removed

Florentine Sauce:
1/4 cup butter or hard margarine
1/4 cup all purpose flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. onion powder
1 tsp. chicken bouillon powder
2 tsp. dill weed
1/4 tsp. ground nutmeg
3 cups milk
10 oz. frozen chopped spinach, thawed, squeezed dry
1 cup grated havarti or muenster cheese
Makes 8 servings
Mix first 4 ingredients in small bowl.
Place bread crumbs in another small bowl.
Dip chicken in sour cream mixture, then in bread crumbs.
Arrange on greased baking sheet.
Bake in 375F oven for 35 to 45 minutes until tender, turning chicken at half time.

Florentine Sauce:
Melt butter in saucepan.
Mix in next 7 ingredients.
Stir in milk and spinach until mixture boils.
Simmer gently, stirring often, for about 3 minutes.
Stir in cheese to melt.
Place chicken breasts on platte or individual plates.
Spoon sauce over top.