This was very good — but the first night we ate it, I thought the ‘florentine’ part needed something. Maybe some garlic??

I ate it as leftovers for lunch later in the week, and it was much more flavorful — maybe it just needed to sit? 🙂

We’ll be having it again!

Stuffed Chicken Florentine

(The Rookie Chef)

3 boneless skinless chicken breasts



1 TBSP vegetable oil

1/2 cup chopped onions

1/2 cup chopped mushrooms (I omitted)

1/2 of a 10 oz package of frozen chopped spinach, thawed, well drained

1/3 cup of ricotta cheese


– Place chicken breasts between two pieces of wax paper. Pound until thin and even with a meat mallet.

– Sprinkle both size with salt and pepper, set aside.

– Heat oven to 350 degrees

– In a large skillet, heat oil. Add onion and mushrooms; sautee until onion is transparent. Stir in spinach and cheese to form stuffing. Heat through.

– Spread stuffing evenly over each chicken breast. Roll up chicken.

– Now stick a skewer through it to hold it all together.

– Place chicken in a lightly greased 9 x 9 pan. Cover with tin foil and bake 15 minutes; uncover and bake an additional 10 minute

– Remove the skewer and enjoy!

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