1.5 qt. Bechamel sauce (white sauce, made with 1 T. each butter & flour per 1 cup of liquid)
1/4 c. plus 1 T. hot sauce
1 T. granulated garlic
1 T. onion powder
1 T. ground black pepper
1 T. crushed red pepper
4 oz. Parmesan cheese, grated
8 oz. mozzarella cheese, shredded
Prepare your Bechamel, then add the hot sauce, spices and Parmesan . Simmer until thickened. Add thawed & drained spinach; mix into sauce. Pour into pan and add mozzarella; bake in oven until mozzarella is melted.
To make a Chicken Florentine Flatbread:
Place flatbread on a sheet pan, sprayed with vegetable spray. Spread 1/8 cup of Spinach Maria on the flatbread. Top with fully cooked chicken strips, 1 oz of shredded mozzarella and bake at 350 degrees until heated.
To serve, top with 1/2 cup spring mix, 1/8 c. diced tomatoes and drizzle with 1 tsp. of balsamic glaze .
Presented by Jon Dickl, Knox County Schools