Name: Chicken Florentine with Tomato Sauce
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Frozen chopped spinach, thawed and drained - 1 (10 ounce) package; Chopped onion - 1 cup; Cream cheese, softened - ½ cup; Butter, melted - 3 tablespoons; Grated Parmesan cheese - 2 tablespoons; Spaghetti sauce - 2 cups; Ground black pepper, divided - 2 teaspoons; Crushed garlic - 1 teaspoon; Skinless, boneless chicken cutlets, pounded to 1/4-inch thickness - 4 (5 ounce)

Ingredients for - Chicken Florentine with Tomato Sauce

1. Frozen chopped spinach, thawed and drained 1 (10 ounce) package

2. Chopped onion 1 cup

3. Cream cheese, softened ½ cup

4. Butter, melted 3 tablespoons

5. Grated Parmesan cheese 2 tablespoons

6. Spaghetti sauce 2 cups

7. Ground black pepper, divided 2 teaspoons

8. Crushed garlic 1 teaspoon

9. Skinless, boneless chicken cutlets, pounded to 1/4-inch thickness 4 (5 ounce)

How to cook deliciously - Chicken Florentine with Tomato Sauce

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Butter a 1 1/2-quart loaf pan.

2 . Stage

Combine spinach, onion, cream cheese, butter, and Parmesan cheese in a medium bowl. Lay 1/2 of the spinach mixture over the bottom of the prepared pan.

3 . Stage

Combine spaghetti sauce, 1 teaspoon pepper, and garlic in another bowl.

4 . Stage

Stuff each chicken cutlet with 1/4 of the remaining spinach mixture. Fold in half and place in the pan. Sprinkle with remaining pepper and pour spaghetti sauce mixture over top.

5 . Stage

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 50 minutes.