|
|
|
|
Prep/Cook Time: 25 minutes
Servings: 4
|
Average User Ratings:
|
Ingredients
1 package PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts, Thin-Sliced
Salt and Pepper to taste
1/4 cup grated Parmesan cheese
1 can whole leaf spinach, drained well (13 1/2 ounces)
Instructions
- Preheat oven to 350°F. Cover a baking sheet with aluminum foil.
- Season breasts on both sides with salt and pepper to taste. Sprinkle cheese over one side of each cutlet, covering well. Top half of the cutlet with a heaping amount of spinach. Roll cutlet, or fold in half, and secure with a toothpick.
- Place on baking sheet and bake 25 minutes, or until cutlets are cooked through.
Recipe Reviews and Ratings for
Average User Ratings:
Chicken Florentine
By Michele | June 30, 2009, 7:12 pm | NJ
Cooked it just now!! It is kind of plain.
Chicken Florentine
By Jo | November 13, 2008, 1:51 pm | NY
Bread the chicken first, taste SO much better.
Chicken Florentine
By Bryan | September 22, 2007, 7:16 pm | Crofton, MD
This dish is quick and tasty. I substitute lightly micro-waved fresh spinach for canned. Another commentator suggested using feta cheese, but I found that feta melts too much and that you lose some of the taste. I prefer to stay with the recipe's parmesan.
Chicken Florentine
By diane | June 5, 2007, 9:09 am | lake orion, MI
Sounds pretty good. I think I will use feta cheese instead when I try this recipe. Thanks..
|
 Nutrition Facts
Servings Per Recipe 4 Amount Per Serving (* % of Daily Value) Calories 158 (8%)
Total Fat 3.2g (5%)
Saturated Fat 1.1g (6%)
Trans Fat 0g
Cholesterol 75mg (25%)
Sodium 189mg (8%)
Total Carbohydrate 3g (1%)
Fiber 2g
Sugars 0g
Protein 30g
* Percent of Daily Values are based on a 2,000 calorie diet.
Recommended Products
|
