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READY IN 45 mins

Florentine Stuffed Chicken

Read Reviews (84)

"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." — Tammy

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Original recipe makes 4 servings Change Servings

1 (10 ounce) package frozen chopped spinach, thawed and drained
1/4 cup grated Parmesan cheese
1/2 cup chopped onion

4 bone-in chicken breast halves, with skin
2 cups spaghetti sauce
1/4 cup shredded mozzarella cheese

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Directions

Preheat oven to 350 degrees F (175 degrees C).
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.)
Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.
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.

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PREP 5 mins
COOK 40 mins
READY IN 45 mins

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Reviews More Reviews

Most Helpful Positive Review

Jun 22, 2003

I altered this recipe a little...I used boneless chicken breasts instead, and added garlic with the spinach, leaving out the onion, and put basil on the chicken. I also left out the sauce, just baking it as is, and it came out excellent.

—MCHELLE13077

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Most Helpful Critical Review

Aug 14, 2003

I make this recipe, with a few slight variations... try Feta cheese instead of mozzarella, it gives it more flavor. Also, just cook in a can of chicken broth, it keeps the chicken very moist and really brings the flavors together. We use thin chicken strips, because it cooks faster and we roll the chicken with the ingredients and then secure with toothpicks.

—Kelly Jo

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115 Ratings

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Aug 14, 2003

Being a relatively seasoned home chef and picky eater, I will say this is one of the best recipes I've found on allrecipes.com. Perfect blend of flavors (you've gotta like onions, though), and soo easy to prepare. I used deboned chicken breasts and cheddar instead, then I poured all the leftover "stuffing mixture" on top of the finished product before popping it into the oven. It was wonderful! Next time, I will try adding white wine. This is really a no-fail recipe. I'd give this six stars if I could. Thanks for sharing!

—naludson

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Nov 04, 2003

I almost forgot...I also marinated the chicken (boneless skinless chicken breasts) in Italian dressing overnight and it made the chicken so tender and moist you wouldn't believe it. VERY tasty. For those who didn't love this recipe, a few moderations with marinades and sauces makes it very gourmet and very tasty!

—JENUINE05

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May 09, 2003

It could use more cheese in the stuffing but this may very well be my all time FAVORITE chicken recipe. I made it for Valentine's Day this year and my honey and I just loved it. Hey, he proposed right afterward so you draw your own conclusions!

—OPHELIA229

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Nov 05, 2003

Delicious and very pretty dish,easy to prepare but nice enough for company. It is substantial enough that you don't really need pasta, just bread and salad and a glass of wine. I topped mine with a large can of diced tomatoes with basil, garlic & onion.

—KATHLEENR

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Jan 15, 2004

this was a good recipe.. i added a few touches tho. i used boneless chicken breasts, about 6 cloves of garlic, & freshly grated romano cheese since its a little more punget. in adition.. i think next time i might top with a pre-prepared alfredo sauce for a change

—TAMMANEY

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Jun 22, 2003

Room for improvement-but good, basic recipe to start with. I would watch my cooking time to 25 mninutes, I overcooked my chicken with the 35 minute directions. Next time I will season my chicken more and add ricotta cheese to the stuffing. The 1/4 c. parmisan lacked the "kick" the stuffing needed. I also sauteed the onions with garlic (2 cloves) before mixing it with the spinach. A recipe worth a second try for me. Other than the chicken being overcooked, the presentation was pretty ( I served with four large ricotta/garlic raviolis with extra sauce).

—Nicole C.

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Nutrition

Calories
528 kcal
26%

Carbohydrates
17.1 g
6%

Cholesterol
154 mg
51%

Fat
25.9 g
40%

Fiber
4.8 g
19%

Protein
55.2 g
110%

Sodium
878 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Florentine Stuffed Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 528
Calories from Fat: 233

% Daily Value *
Total Fat 25.9g 40 %
Saturated Fat 8g 40 %
Cholesterol 154mg 51 %
Sodium 878mg 35 %
Potassium 1260mg 35 %
Total Carbohydrates 17.1g 6 %
Dietary Fiber 4.8g 19 %
Protein 55.2g 110 %
Sugars 9.3g
Vitamin A 182 %
Vitamin C 28 %
Calcium 30 %
Iron 42 %
Thiamin 29 %
Niacin 274 %
Vitamin B6 95 %
Magnesium 51 %
Folate 72 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.