Florentine Stuffed Chicken recipe

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Ingredients

1 (10 ounce) package frozen chopped spinach, thawed and drained
¼ cup grated Parmesan cheese
½ cup chopped onion
4 bone-in chicken breast halves, with skin
2 cups spaghetti sauce
¼ cup shredded mozzarella cheese

Nutrition Info

528.1 calories
carbohydrate: 17.1 g
cholesterol: 153.9 mg
fat: 25.9 g
fiber: 4.8 g
protein: 55.2 g
saturatedFat: 8 g
servingSize: -
sodium: 877.9 mg
sugar: 9.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity, if one is not naturally present, use a sharp knife to make a slit in the side of the breast.)

  3. Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.

  4. Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender, sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.

Recipe Yield

4 servings

Recipe Note

Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender. This is a simple recipe that I cooked up myself. It is, however, based on some pretty standard Greek/Italian dishes. Everyone loves this and it can be wonderful for company - even people who don't usually like spinach find that they like this dish! Serve with your favorite shaped pasta, if desired.

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