On Line Cookbook

Italian Florentine Stuffed Chicken Breasts

Recipe Information
From Tammy


  • 4 chicken breast halves (with bone)
  • 1 8oz. package frozen chopped spinach, thawed
  • 1/4 cup (60 ml) parmesan or parmesan romano cheese
  • 1/4 cup (60 ml) minced onion
  • 2 tsp (10 ml) minced garlic
  • large jar of your favorite spagetti sauce or pot of your own homemade sauce.
  • shredded mozzarella cheese (optional)
  • cooked pasta
  • Wash chicken and pat dry.
  • Drain thawed chopped spinach and squeeze almost dry.
  • In a medium bowl mix spinach, onion, garlic and cheese until blended.
  • Stuff each breast pocket with equal amounts of mixture.
  • If there is no natural pocket in breast, slice side with knife to open a pocket.
  • Lay each breast bone side down in a 9 x 13 inch baking dish.
  • Cover with sauce.
  • Sprinkle with shredded cheese if desired.
  • Bake in a 350 degree (175 C.) oven approximately one hour or until fork tender.
  • Serve with your favorite shape pasta and remaining sauce.
This recipe always goes over big even with people who don't care for spinach. It is quick and easy enough to serve for company, and everyone loves italian.