Florentine Stuffed Chicken

Florentine Stuffed Chicken

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."
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Ingredients

45 m servings 528 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 55.2 g
  • 110%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 878 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

84
  1. 116 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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 ...

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 ...

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...

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. ...

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 propos...

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 wit...

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...

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 chicke...

This was a good meal and surprisingly easy to make. Next time I make it though I am going to use ricatta or feta cheese instead of the parmesan.