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Chicken Florentine

Chicken Florentine Recipe

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Prep/Cook Time: 25 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
Salt and Pepper to taste
1/4 cup grated Parmesan cheese
1 can whole leaf spinach, drained well (13 1/2 ounces)


  1. Preheat oven to 350°F. Cover a baking sheet with aluminum foil.
  2. 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.
  3. Place on baking sheet and bake 25 minutes, or until cutlets are cooked through.

  • Serving Size

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 158

  • Total Fat 3.2g (0%)

  • Saturated Fat 1.1g (0%)

  • Trans Fat 0g

  • Cholesterol 75mg (0%)

  • Sodium 189mg (0%)

  • Total Carbohydrate 3g (0%)

  • Dietary Fiber 2g

  • Sugars g

  • Protein 30g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.



Michele - NJ 6/30/2009 7:12:40 PM
Cooked it just now!! It is kind of plain.
Jo - NY 11/13/2008 1:51:46 PM
Bread the chicken first, taste SO much better.
Bryan - Crofton, MD 9/22/2007 7:16:15 PM
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.
diane - lake orion, MI 6/5/2007 9:09:37 AM
Sounds pretty good. I think I will use feta cheese instead when I try this recipe. Thanks..

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