Italian Florentine Stuffed Chicken Breasts

1. 1

   Wash chicken and pat dry.

2. 2

   Drain thawed chopped spinach and squeeze almost dry.

3. 3

   In a medium bowl mix spinach, onion, garlic and cheese until blended.

4. 4

   Stuff each breast pocket with equal amounts of mixture.

5. 5

   If there is no natural pocket in breast, slice side with knife to open a pocket.

6. 6

   Lay each breast bone side down in a 9 x 13 inch baking dish.

7. 7

   Cover with sauce.

8. 8

   Sprinkle with shredded cheese if desired.

9. 9

   Bake in a 350 degree (175 C.) oven approximately one hour or until fork tender.

10. 10

    Serve with your favorite shape pasta and remaining sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.