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)

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

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.