Somewhat Simple

Florentine Chicken

Jump to Recipe Comment

As an Amazon Associate I earn from qualifying purchases.

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.}

Chicken Florentine Recipe

Ingredients

  • 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

Directions

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.

 

0 from 0 votes
Print

Chicken Florentine Recipe

Course Main Course
Cuisine Italian
Keyword 30 minutes or less
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 People
Calories 466 kcal

Ingredients

  • 1/2 box frozen spinach defrosted
  • 3 tablespoons pine nuts
  • 1 cup ricotta cheese
  • 1/2 cup Parmigiano-Reggiano grated
  • 2 cloves garlic grated or finely chopped
  • Salt
  • black pepper freshly ground
  • nutmeg A few grates
  • 6 chicken breasts
  • 6 slices prosciutto di Parma 1/3 pound
  • 3 tablespoons olive oil

Instructions

  1. Preheat oven to 400 degrees F.
  2. Wring out defrosted spinach in clean kitchen towel.
  3. Toast nuts and combine with spinach in a bowl, mix in cheeses, garlic, salt, pepper and nutmeg.
  4. 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.
Nutrition Facts
Chicken Florentine Recipe
Amount Per Serving (1 serving)
Calories 466 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 7g44%
Cholesterol 171mg57%
Sodium 448mg19%
Potassium 999mg29%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 57g114%
Vitamin A 3090IU62%
Vitamin C 4mg5%
Calcium 227mg23%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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

florentine chicken

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




What type of comment do you have?

Comments

  • Mrs. Jen B wrote:
  • From Janes Oven wrote:
  • Diana {The Princess Escapades} wrote: