Florentine Stuffed Chicken Recipe - Allrecipes.com
Florentine Stuffed Chicken Recipe
  • READY IN 45 mins

Florentine Stuffed Chicken

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    5 mins
  • COOK

    40 mins
  • READY IN

    45 mins

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.
Kitchen-Friendly View
ADVERTISEMENT

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.

 
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.

 
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!

 
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!

 
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!

 
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.

 
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

 
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).

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

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.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Gotta Feed the Football Fans
Gotta Feed the Football Fans

Get cheer-worthy chili, ribs, dips, snacks, and treats.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

Related Videos

Chicken Florentine Casserole

See how to make a quick-and-easy, creamy chicken casserole.

Pesto Chicken Florentine

Tender chicken served with penne pasta in a creamy spinach and pesto sauce.

Prosciutto-Wrapped Stuffed Chicken Breasts

It may look worky, but this elegant meal is surprisingly easy to prepare.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States