Pollo alla Firènze

Pollo alla Firènze

Pollo alla Firènze


Makes 6 servings


2 cups plus 2 tablespoons dry sherry, divided
6 boneless skinless chicken breasts
3 tablespoons olive oil
3 cups spinach leaves, cut in thin shreds
2 cups coarsely chopped mushrooms
1 cup grated carrots
1/3 cup sliced green onions
2 cloves garlic, minced
Salt and black pepper
1-1/2 cups Italian salad dressing
1 cup Italian-seasoned dry bread crumbs
1/3 cup grated Romano cheese


  1. Pour 2 cups sherry into large, shallow dish. Add chicken, turning to coat. Cover; marinate in refrigerator 3 hours.
  2. To prepare filling, heat oil in large skillet over medium heat. Add spinach, mushrooms, grated carrots, green onions, garlic and remaining 2 tablespoons sherry. Cook and stir 3 to 5 minutes or until spinach is completely wilted; season to taste with salt and pepper. Cool spinach mixture.
  3. Place dressing in shallow bowl; set aside. Combine bread crumbs and cheese in another shallow bowl; set aside.
  4. Preheat oven to 375°F. Grease 13X9-inch baking pan; set aside.
  5. Remove chicken from marinade; discard marinade. Cut pocket horizontally into side of each chicken breast. Fill pockets with spinach mixture. Secure pockets with toothpicks to enclose filling.
  6. Coat each filled chicken breast with dressing, shaking off excess. Place each chicken breast in bread crumb mixture; spoon bread crumb mixture over chicken to coat.
  7. Place chicken in single layer in prepared baking pan. Drizzle with remaining dressing. Cover; bake 15 minutes. Uncover; bake 10 minutes or until chicken is no longer pink in center. Remove toothpicks before serving.

Check out more recipes for Italian