recipe reviews for:

Florentine Stuffed Chicken

“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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Reviewed: Oct. 14, 2009

Very good! I had fresh spinach which I chopped in the processor. I also chopped about a 1/4 of onion and a large clove of garlic. I also added about a tsp. of Olive oil which held the stuffing together and made it a little more moist.

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LITTLEBEAR03

Cooking Level: Intermediate

Living In: Southington, Connecticut, USA

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Reviewed: Sep. 18, 2009

I loved this recipe! I sauteed garlic, chopped onions, spinach, and some diced tomatoes together as my stuffing. I also used chicken breast that I had marinated in italian dressing. Definitely a keeeeeper..!

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beb8455

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Reviewed: Aug. 27, 2009

Had all the ingredients this recipe called for. It is excellent just as it is. The family loved the flavor and it disappeared at dinner time.

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Aug. 20, 2009

Yum! This was delicious! I made a few modifications. I used boneless skinless chicken breast and marinated it in italian dressing for 30 min. I sauteed the onion and used marinated mozzarella from Trader Joe's as well as fresh spinach. I seasoned the mixture and the chicken with a little garlic salt and pepper. No leftovers tonight!

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AGGIEMSD

Cooking Level: Intermediate

Home Town: Galveston, Texas, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 28, 2009

Very good. Used garlic and basil in the spinach. Took someone else's advice and baked it at 400 for 40 mins. Used boneless skinless breasts too. My family really liked it!

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Reese

Cooking Level: Expert

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Reviewed: Mar. 2, 2009

We used an herbed goat cheese, and it was very good!

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Jenny

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2009

This was a really tasty dish. I sauteed the spinach and onions together with some fresh garlic, and then I added mushrooms to the top of the breasts (I used boneless). Other than those small tweaks I followed the recipe exactly. My family loved it and the chicken came out perfectly moist. Thanks for the great recipe.

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hheather210

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Reviewed: Feb. 26, 2009

I picked this recipe because of the ingredients and the time to prepare. It took longer than it said to cook it. I cooked it 10 minutes longer to begin with and at a higher temperature to speed it up and it was still half raw so my husband didn't have time to eat dinner. I cooked it another 15 minutes at regular temp. after he left and it was great. Also, the prep time sort of fudges because it didn't count the time to chop the onion and thaw the spinach so that kind of made me mad. However, it was very yummy. The flavors were great and I even pureed it for my 11 month old and she loved it. I will make again knowing the cook time. :) Great recipe, just needs a more accurate cooking time.

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Lyndsey

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Biloxi, Mississippi, USA

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Reviewed: Feb. 23, 2009

My family was just not happy with this recipe. I think it had way too much spinach. Needed more seasoning in the stuffing. And needed more baking than the 35 minutes allowed. By far not one of our favorites.

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Lana

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Reviewed: Feb. 10, 2009

We really enjoyed this recipe. I did as some others suggested and added a couple of cloves of garlic to the spinach mixture. I also cut the onion in half and it was plenty of onion! I also added mushrooms to the Barilla marinara sauce I used on top. I covered and baked the dish for about an hour - the chicken was delicious, moist, and tender. This is definitely a keeper!

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SUNNYDAC

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Reviewed: Jan. 23, 2009

This was great mom came over to dinner. The only thing I changed was that I doused the chicken with a litte extra virgin olive oil, my chicken came out so moist and delicious.

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Rosie Sims

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Reviewed: Jan. 7, 2009

turned out great. I used skinless boneless chicken breasts, sliced down the side to stuff the spinach in. the rest was the same and excellent! I will try feta in the spinach mixture next time (sounds good).

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karen

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 28, 2008

This was really good! I really liked how it ended up looking especially. I think next time I will season my chicken breasts and it will be even better! :)

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shik shak shok :]

Cooking Level: Beginning

Home Town: Indianapolis, Indiana, USA

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Reviewed: Dec. 16, 2008

Was searching for something where I could use both the thawed bone-in chicken breasts and the thawed package of chopped spinach I had in my fridge. My modifications: 1. I sautéed the onion with 2 cloves of minced garlic before adding it to the spinach. 2. I upped the amount of parmesan by a little, and the mozzarella by a lot (the last one was accidental, but no one in my house complained!) 3. I added some pepper to the stuffing mix. 4. I covered the baking pan with foil, and cooked it for 50 minutes prior to topping it with the mozzarella cheese. 35 minutes for stuffed, bone-in chicken would leave this dish seriously undercooked in my opinion. This was an enjoyable meal; we had it without pasta, finding it filling enough on its own. Next time however I'll go with some others' advice and marinate the chicken beforehand. It could use some extra flavor.

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Jamie

Cooking Level: Intermediate

Home Town: Burke, Virginia, USA

Living In: Lorton, Virginia, USA

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Reviewed: Dec. 16, 2008

I used boneless breasts and added some sour cream to the spinach mixture. I covered the baking pan with aluminum foil, set the oven for 400 degrees and cooked for about 45 mins. I have never had chicken this juicy. I feel as if the spinach stuffing could have used some seasoning, but other than that it was excellent

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eric0172

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Reviewed: Dec. 7, 2008

I was not a fan of this recipe. The chicken seemd to dry out and the taste was just not great. Probably won't make it again.

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Wendy

Cooking Level: Beginning

Home Town: Sparta, Wisconsin, USA

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Reviewed: Nov. 9, 2008

I added a lot more cheese, and it was fabulous!

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jenwalthers

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Reviewed: Oct. 25, 2008

This recipe was great! My husband sadly is not a big fan of tomato sauce and he really loved this meal. The only thing I changed was, I used cutlets and not boned chicken. I just rolled up the ingredients inside the cutlets and poured sauce over, and baked. I have made this recipe a few times since.

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Jen

Home Town: New York, New York, USA

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Reviewed: Sep. 7, 2008

I made this last night with a couple of changes. I added a few cloves of fresh garlic (finely chopped) and sauteed the garlic and onions first in a bit of olive oil. I used boneless, skinless chicken breasts and sliced them open to prepare a place for the stuffing. My wife loved it and so did I.

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Rob

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2008

I've made this dish twice now, and both times it has come out below par. I thought the first time it came out bad because I didn't know how to properly stuff a chicken. I watched allrecipes.com video on stuffing chicken and gave it another whirl...still tasted bad. I followed someone's advice and marinated the chicken in Italian dressing, sauteed the onion, added some mozzarella to the mixture before stuffing the chicken. First, the chicken was not cooked all the way. Then, the spinach is just overpowering, and without the spinach, it tastes bland. I won't make this again.

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