Juicy chicken breasts stuffed with spinach and cheese – this Florentine Chicken recipe is simple to make and it tastes AMAZING!!!
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.
Chicken Florentine Recipe
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
- 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 does look very good! And as a spinach lover, I’m an even bigger fan. 🙂
Wow this truly looks amazing!
Thanks for the recipe
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!