Florentine Chicken

Special thanks to Rachel Ray for this AMAZING Florentine Chicken recipe! I only made some minor adjustments, ’cause I am not a huge spinach fan!

This was the main course at one of our Couple’s Valentines Parties. It is very easy to make and still looks super impressive. {I had all the wives asking for this recipe after dinner.}


  • 1/2 box frozen spinach, defrosted (The picture above shows way more spinach than the ones I made! I just used a handful of spinach, not the whole box.)
  • 3 tablespoons pine nuts
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmigiano-Reggiano
  • 2 cloves garlic, grated or finely chopped
  • Salt and freshly ground black pepper
  • A few grates nutmeg
  • 6 chicken breasts
  • 6 slices prosciutto di Parma, 1/3 pound
  • 3 tablespoons olive oil


Preheat oven to 400 degrees F.
Wring out defrosted spinach in clean kitchen towel.
Toast nuts and combine with spinach in a bowl, mix in cheeses, garlic, salt, pepper and nutmeg.
Cut into and across but not all the way through the chicken breasts, opening them up like a book with a sharp knife. Season the chicken with salt and pepper. Fill each with a small mound of stuffing. Flap chicken breasts back over stuffing and wrap each breast with prosciutto to seal them, carefully covering the whole breast. Brush chicken all over with some extra-virgin olive oil and roast 18 to 20 minutes until cooked through.

(This post originally publish on Somewhat Simple in September 2009)

florentine chicken

Wife, mom of 5, and creator of Somewhat Simple, Stephanie has a passion to create and inspire. She is an Orange County transplant who is now enjoying life in Phoenix, AZ. She enjoys traveling, shopping, organizing, cooking and creating simple projects for her home and family.
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  1. Diana {The Princess Escapades} says:

    This looks to die for!! My husband is tired of the same old food for dinner and wants me to start trying new things so………..this will definitely be on the menu soon. Thanks for posting. :) I added you to my blog list a few days ago. Feel free to stop by my blog. Have a great week!

  2. From Janes Oven says:

    Wow this truly looks amazing!
    Thanks for the recipe

  3. This does look very good! And as a spinach lover, I’m an even bigger fan. :)