Stuffed Chicken Florentine


Makes 4 servings


4 large (6 to 8 ounce) boneless chicken breast halves, skinless if desired
1 cup shredded Asiago or mozzarella cheese
1/2 cup thawed well-drained frozen chopped spinach
1/8 teaspoon nutmeg
About 12 wooden toothpicks, soaked in water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, minced
2 cups tomato-basil or marinara pasta sauce
2 tablespoons chopped fresh basil


  1. Preheat oven to 375°F. Using a sharp knife, cut a horizontal slit in side of each chicken breast half, forming a pocket. Combine cheese, spinach and nutmeg; mix well. Stuff mixture into pockets; close with wooden picks. Sprinkle salt and pepper over chicken.
  2. Heat oil in a large ovenproof skillet over medium heat. Add chicken; cook for 3 minutes; turn. Add garlic and cook 3 minutes more. Pour pasta sauce over and around chicken. Transfer skillet to oven and bake 12 to 14 minutes or until chicken is no longer pink toward the center.

Nutritional Information

Serving Size: 1 stuffed chicken breast half plus 1/2 cup sauce and 1/2 tablespoon basil
Sodium 1114 mg
Protein 49 g
Fiber 3 g
Carbohydrate 11 g
Cholesterol 119 mg
Saturated Fat 6 g
Total Fat 19 g
Calories from Fat 41 %
Calories 414

Dietary Exchange

Meat 6
Vegetable 2
Fat 1

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