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.

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 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.)

Step: 3

Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.

Step: 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.

Per Serving: 528 calories; protein 55.2g; carbohydrates 17.1g; fat 25.9g; cholesterol 153.9mg; sodium 877.9mg.

Prepare your food in advance can be best to feel enjoyable that you do it with your favorite music in the background , a relaxing beverage of choice or even a partner. It is helpful to write every step required to create the food , which may include everything from your kitchen cupboard and utensils to your processing menu . Be sure to checkdown the ingredients in order , so as not to forget one . A handwritten list is typically best.

Having the right cooking tools is just as important as having the correct dishes menu . This includes all of from pots, pans, bowls and tools that needed to those essential items that are sometimes to forget, like as parchment paper and foil. Items like squeeze bottles for make sure to the perfect drizzle or decoration to your dish and long tweezers to range smaller and thinner dish are a must-have for any home chef.