See Also: Stuffed Chicken Florentine(recipes)
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Stuffed Chicken Breast(recipes)
Pesto-Stuffed Grilled Chicken(recipes)
Spinach-Stuffed Chicken Breasts(recipes)
Ricotta and Herb Stuffed Chicken(recipes)
Stuffed Chicken in a Parma Parcel(recipes)
Stuffed chicken Parma parcels(recipes)

Stuffed Chicken Florentine (recipes)




Yield: Makes 4 servings



Ingredients:



4large (6 to 8 ounce) boneless chicken breast halves, skinless if desired

1cup shredded Asiago or mozzarella cheese

1/2cup thawed well-drained frozen chopped spinach

1/8teaspoon nutmeg

About 12 wooden toothpicks, soaked in water

1/2teaspoon salt

1/4teaspoon freshly ground black pepper

2tablespoons olive oil

2cloves garlic, minced

2cups tomato-basil or marinara pasta sauce

2tablespoons chopped fresh basil









Preparation:





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