Stuffed Chicken Florentine the Editors of Publications International, Ltd.
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|
|About 12 wooden toothpicks, soaked in water|
|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|
- 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.
- 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.
|Serving Size:||1 stuffed chicken breast half plus 1/2 cup sauce and 1/2 tablespoon basil|
|Saturated Fat||6 g|
|Total Fat||19 g|
|Calories from Fat||41 %|
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