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Florentine Stuffed Chicken

SUBMITTED BY: Tammy  PHOTO BY: shik shak shok :] 

"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."
Florentine Stuffed Chicken Recipe
RECIPE RATING:
This recipe has been rated 92 times with an average star rating of 4.1
Read Reviews (69)
PREP TIME  5 Min
COOK TIME  40 Min
READY IN  45 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

What to Drink?
Wine Sangiovese

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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed on Jun. 22, 2003 by MCHELLE13077 
I altered this recipe a little...I used boneless chicken breasts instead, and added garlic... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed on Aug. 14, 2003 by naludson 
Being a relatively seasoned home chef and picky eater, I will say this is one of the best... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
Reviewed on Aug. 14, 2003 by Kelly Jo 
I make this recipe, with a few slight variations... try Feta cheese instead of mozzarella, it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed on Nov. 4, 2003 by JENUINE05 
I almost forgot...I also marinated the chicken (boneless skinless chicken breasts) in Italian... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed on Jan. 15, 2004 by TAMMANEY 
this was a good recipe.. i added a few touches tho. i used boneless chicken breasts, about 6... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed on Nov. 5, 2003 by KATHLEENR 
Delicious and very pretty dish,easy to prepare but nice enough for company. It is substantial... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed on May 9, 2003 by OPHELIA229 
It could use more cheese in the stuffing but this may very well be my all time FAVORITE... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed on Jun. 16, 2003 by REBECKA KING 
This was a good meal and surprisingly easy to make. Next time I make it though I am going to... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
Reviewed on Jun. 22, 2003 by Nicole C. 
Room for improvement-but good, basic recipe to start with. I would watch my cooking time to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed on Sep. 4, 2004 by NEDDAM 
great base to start with. quick/easy to prepare. TIP: use a "fancy" sauce (Classico, Barilla,... MORE

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Nutritional Information
Florentine Stuffed Chicken

Servings Per Recipe: 4

Amount Per Serving

Calories: 530

  • Total Fat: 26.1g
  • Cholesterol: 154mg
  • Sodium: 900mg
  • Total Carbs: 16.8g
  •     Dietary Fiber: 4.9g
  • Protein: 55.2g

VIEW DETAILED NUTRITION

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