Chicken and Bacon Florentine Recipe -
Chicken and Bacon Florentine Recipe
  • READY IN 25 mins

Chicken and Bacon Florentine

Recipe by  

"Browned chicken breasts, spinach and bacon are served atop a savory sun-ripened tomato and olive pasta sauce, then sprinkled with shredded Parmesan cheese. "

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Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Cook bacon in 12 inch nonstick skillet over medium-high heat, stirring occasionally, 4 minutes or until crisp. Remove bacon and reserve 2 tablespoons drippings.
  2. Season chicken, if desired, with salt and black pepper. Cook chicken in reserved drippings over medium-high heat, turning once and sprinkling with cheese, 6 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and keep warm.
  3. Add spinach and garlic into same skillet and cook, stirring frequently, 2 minutes or until spinach is wilted.
  4. Evenly spoon hot sauce onto serving plates. Top with spinach, then chicken and bacon. Garnish, if desired, with additional cheese.
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Reviews More Reviews

Feb 22, 2010

I have made this several times, and every time it comes out excellent. I have always served this over pasta. We found that cutting the chicken into small squares or strips works well, and then you can throw all the ingredients into one pot with the sauce after each is cooked. Sometimes we dredge the chicken in the powdery parmesean cheese, and that is TO DIE FOR. I also added chunks of green peppers to this dish once (cooked them in the bacon grease befor the spinach). Every time this dish is delicious. As an alternative to chopping the bacon, you can cook it, then crumble it once it's cooled down (you'll have time while the spinach is wilting)

Sep 27, 2010

Awesome! My store didn't have that particular kind of Bertolli sauce so I just took a jar of top quality marinara and added sun-dried tomatoes and chopped olives to it. I also drained some of the grease from the pan, added and cooked the garlic briefly before tossing in the spinach (which wilts to my taste in about 30 seconds). A good show-off piece for company!


2 Ratings

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