Ingredients: 1 lb boneless chicken breast, 4 oz. Florentine House Dressing, 2 Tbsp olive oil, 2 Tbsp chopped garlic, 8 oz. sliced mushrooms, 1 small green pepper, sliced, 1 small sweet onion, sliced, 1/4 tsp salt, 1 jar Florentine Tomato Cream, 4 sub rolls, 4 slices Swiss Cheese 1. Toss chicken breast in Florentine House Dressing, place in baking dish, and cover with foil. Bake at 350 until done. 2. In a large skillet, heat olive oil and garlic on high heat. Add mushrooms, green pepper, onion, and salt. Saute for 5 minutes. Reduce heat to medium, and cook for another 5 minutes, stirring often. Reduce to low heat for another 5 minutes. 3. In another skillet, heat Tomato Cream on medium he
Ingredients: 2 redskin potatoes, 1 eggplant, 3 tbsp olive oil, 2 tbsp chopped garlic, 1 tbsp Italian seasoning, 1 jar Florentine Primavera, 4 cups zucchini and squash "spaghetti", salt and pepper for taste 1. Boil potatoes in water for 20 minutes, drain, and slice into 2-inch strips. 2. Peel eggplant and cut into 1-inch cubes. 3. In a large skillet, heat 2 tbsp oil with chopped garlic and Italian seasoning. Add eggplant and potatoes. Saute for 10-15 minutes, stirring often. Add Florentine Primavera, stir, and heat through. 4. In another skillet, heat 1 tbsp olive oil; add zucchini and squash. Cook for 5 minutes, stirring often. 5. Divide zucchini and squash "spaghetti" among 4 plates, and
