Stuffed Chicken Florentine in Marinara Sauce

Name: Chicken Florentine in Marinara Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: X
Ingredients: 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry; 1/2 cup Ricotta cheese; 3 Tbsp. drained sun-dried tomatoes packed in oil chopped; 6 (about 1-3/4 lbs.) boneless, skinless chicken breast halves pounded thin; 1 Tbsp. Bertolli® Cooking Olive Oil; 1 jar Bertolli® Five Cheese Sauce with Ricotta, Romano & Parmesan Cheeses

Kick up your Chicken Florentine a notch with this rich, mouth-watering meal. Made with creamy Ricotta, chopped spinach and five-cheese sauce, this entree is warm and creamy in every bite.

Servings

minutes
Prep Time

minutes
Cook Time

10 people
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Ingredients
- 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup Ricotta cheese
- 3 Tbsp. drained sun-dried tomatoes packed in oil chopped
- 6 (about 1-3/4 lbs.) boneless, skinless chicken breast halves pounded thin
- 1 Tbsp. Bertolli^® Cooking Olive Oil
- 1 jar Bertolli^® Five Cheese Sauce with Ricotta, Romano & Parmesan Cheeses
Directions
- Step 1: Combine spinach, Ricotta and sun-dried tomatoes in medium bowl. Season chicken, if desired, with salt and ground black pepper. Evenly top each chicken breast half with spinach mixture; roll up and secure with wooden toothpicks.
- Step 2: Heat olive oil In large nonstick skillet over medium-high heat and brown chicken. Stir in sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered 12 minutes or until chicken is thoroughly cooked. Serve, if desired, with hot cooked pasta or rice.

Stuffed Chicken Florentine in Marinara Sauce

Ingredients

Directions

Ingredients

Directions

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