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

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    JuliaTN's Note:

    You will have filling left over which is great as a topping on toasted french bread slices. It can also be used as a spinach dip (but will be much denser than most dips).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Thaw, drain and squeeze spinach.
    2. 2
      Rinse, drain and squeeze artichoke hearts.
    3. 3
      Saute garlic with olive oil over med/high heat.
    4. 4
      Add cream cheese, goat cheese, spinach, artichoke hearts, hot sauce, and garlic to med-low sauce pan. Stir until cheeses are melted and everything is combined.
    5. 5
      Flatten chicken breasts, season with salt and pepper.
    6. 6
      Put 2-3 tbs of spinach mixture onto each chicken breast, top with sliced mushrooms and then roll it up or fold it over.
    7. 7
      Brush with balsamic vinaigrette.
    8. 8
      Bake at 350°F for 15-35 minutes (depends on how thinly you flattened the chicken breasts), taking them out about half way through to brush with more vinaigrette.

    Ratings & Reviews:

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    Nutritional Facts for Stuffed Chicken Florentine

    Serving Size: 1 (265 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 262.4
     
    Calories from Fat 96
    36%
    Total Fat 10.7 g
    16%
    Saturated Fat 5.0 g
    25%
    Cholesterol 86.5 mg
    28%
    Sodium 385.1 mg
    16%
    Total Carbohydrate 10.7 g
    3%
    Dietary Fiber 5.1 g
    20%
    Sugars 1.2 g
    5%
    Protein 32.1 g
    64%

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