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    You are in: Home / Recipes / Chicken Florentine Recipe
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    Chicken Florentine

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    25 mins

    50 mins

    billikers's Note:

    Make it extra-special by adding 1 Tbsp chopped, sundried tomatoes to the filling. From Woman's World, April 10 2007.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400*F.
    2. 2
      Combine rosemary, 1/2 tsp salt and 1/4 tsp pepper; reserve.
    3. 3
      In large nonstick skillet, heat oil over medium heat. Add garlic; cook until softened. Add spinach; cook until wilted, 2 minutes. Transfer to stainer. Using spoon, press out excess liquid.
    4. 4
      Combine cooked spinach, cheese, 1/4 tsp salt and 1/4 tsp pepper. Stuff chicken using the following method:.
    5. 5
      - Create pocket for stuffing by running fingers under skin to loosen.
    6. 6
      - Divide stuffing into four equal portions, about 1/4 cup each. Spread under skin. Smooth skin over stuffing.
    7. 7
      Sprinkle chicken with rosemary mixture; place in roasting pan. Roast until no longer pink near bone, about 40 minutes.
    8. 8
      Meanwhile, cook pasta according to package directions; drain. Remove chicken from pan. Place pan over medium-high heat. Add wine; cook, stirring, 1 minute. Add tomatoes, remaining spinach, salt and pepper. Cook, stirring occasionally, until spinach is wilted. Toss with pasta. Serve with chicken.

    Ratings & Reviews:

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    Nutritional Facts for Chicken Florentine

    Serving Size: 1 (290 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 430.8
     
    Calories from Fat 146
    33%
    Total Fat 16.2 g
    25%
    Saturated Fat 5.4 g
    27%
    Cholesterol 105.8 mg
    35%
    Sodium 815.8 mg
    33%
    Total Carbohydrate 38.1 g
    12%
    Dietary Fiber 2.2 g
    9%
    Sugars 1.8 g
    7%
    Protein 27.9 g
    55%

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