Ingredients
- Chicken breasts: 2, boneless and skinless
- Frozen spinach: 10 ounces, thawed and squeezed dry
- Ricotta cheese: 1/2 cup
- Parmesan cheese: 1/4 cup, grated
- Garlic: 2 cloves, minced
- Olive oil: 2 tablespoons
- Salt and pepper: To taste
- Heavy cream: 1/4 cup
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: In a bowl, combine the thawed spinach, ricotta cheese, Parmesan cheese, minced garlic, salt, and pepper.
- Step 3: Cut a pocket into each chicken breast horizontally, being careful not to cut all the way through.
- Step 4: Stuff each chicken breast with the spinach and cheese mixture.
- Step 5: Heat olive oil in a skillet over medium heat. Sear chicken breasts on both sides until lightly browned.
- Step 6: Place the seared chicken breasts in the prepared baking dish. Pour heavy cream over the chicken. Bake for 20-25 minutes, or until chicken is cooked through and juices run clear.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken Florentine in the oven at 350°F (175°C) to maintain its moisture and avoid rubbery chicken.
- Serve this Chicken Florentine with a side of roasted vegetables or a light pasta for a complete and satisfying meal.
- Make sure to squeeze the spinach thoroughly to remove excess water; this prevents a soggy filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American