Florentine Stuffed Chicken Recipe

I altered this recipe a little...I used boneless chicken breasts instead, and added garlic with the spinach, leaving out the onion, and put basil on the chicken. I also left out the sauce, just baking it as is, and it came out excellent.

Good potential… but … no flavor as written, needs considerably more seasoning. Next time sauté onions first with garlic abd add salt and pepper. I’ll also use some of the other suggestions, such as ricotta cheese.

This is a delicious and easy recipe but made these changes: finely chop the onion and saute it along with the spinach prior to stuffing the chicken, otherwise the onion is raw and crunchy and the spinach is not cooked. I used boneless chicken breast, which will not cook through in 35 minutes if you leave the bone in. I added a 1/4 cup of goat cheese to give the stuffing a bite.

Was searching for something where I could use both the thawed bone-in chicken breasts and the thawed package of chopped spinach I had in my fridge. My modifications: 1. I sautéed the onion with 2 cloves of minced garlic before adding it to the spinach. 2. I upped the amount of parmesan by a little, and the mozzarella by a lot (the last one was accidental, but no one in my house complained!) 3. I added some pepper to the stuffing mix. 4. I covered the baking pan with foil, and cooked it for 50 minutes prior to topping it with the mozzarella cheese. 35 minutes for stuffed, bone-in chicken would leave this dish seriously undercooked in my opinion. This was an enjoyable meal; we had it without pasta, finding it filling enough on its own. Next time however I'll go with some others' advice and marinate the chicken beforehand. It could use some extra flavor.

We love this recipe....so please don't consider this a negative response....however, you will need to cook this longer than indicated....(depending on the size of the breast) to bring the temperature to 165-170 degrees. We love it...have made it several times (always peel off the skin), however, didn't marinate the chicken in advance(as some indicated) but I think it would enhance the flavor of the meat. I use either fresh (saute if fresh) or frozen spinach (drained and squeezed)...add fresh garlic and whatever else I have on hand such as sundried tomatoes, mushrooms, garlic, crushed red pepper (I'm thinking artichoke hearts would be awesome). I did add sea salt and fresh ground pepper each time, however, always add a variety of ingredients depending on what I have on hand. I actually had to cover my chicken breasts for awhile with foil to get them to the desired temperature. You want an internal temp of 165-170. Serve with whatever pasta you want. I served with orzo and it made a nice presentation. If you have leftover "spinach mixture" you can either put on top of the chicken breasts or mix in with whatever pasta you decide to use. Serve with a salad and good bread and you have a meal that willl be nice enough to present to company. Enjoy!

My boyfriend's comment: "you'd pay big bucks for a meal like this at a restaurant." But the beauty of this dish is that despite its fancy appeal, its simple, quick, and inexpensive. Like everyone else, I couldn't find bone-in, skin-on chicken breasts, so I just used boneless skinless. Worked fine and was probably a little healthier. Added garlic and basil into spinach mixture. I marinated the chicken breasts in some Italian dressing for about 2 1/2 hours before cooking. I was making this for two, but the only thing I really eased up on was the spaghetti sauce. I just placed the extra spinach mixture on top and that worked well. Sure to impress without all the work.

Made it last night — zero complaints.

Really like this recipe. Instead of stuffing the chicken I took thin cut chicken breast layered the spinach /cheese mixture on the chicken and rolled it up. Cooked it with Alfredo sauce instead of red pasta sauce.

I enjoyed this recipe. I used Panco on the outside of the chicken breasts to add some texture. I would make again. I'm a personal chef and my client loved it.

I made this last night to RAVE reviews. So i understand that adding/deleting changes the recipe completely but here is what I did upon reading all the other reviews. First, I marinated the chicken breasts (boneless/skinless) in a garlic Italian marinade from the store. I stuffed the breasts with Parmesan, Ricotta, Mozzarella, sun dried tomatoes and spinach then topped them with the same mixture adding additional sun dried tomatoes. I covered them in a rich bottled spaghetti sauce and filled the baking dish with chicken broth. They took quite a while to cook but let me tell you that my 10 year old ate second helpings (this is the boy who orders spaghetti noodles with butter and paremesan cheese at a restaurant) and my 5 year old kept telling me it was his favorite meal ever! Everyone ate their entire plates and asked me to make it again. I don't know what the negative reviewers did wrong, but I definitely will make this over and over changing the stuffing mixture a bit each time even though this combo was delicious!!

Good recipe, I added seasoning but mine turned out way undercooked. Needed another 20-30 minutes than suggested. Pretty disappointed on first try but I guess it will be better next time now that I know the breast need 60 minutes in the oven.

I didn’t find much flavor with this recipe. I was going to make a different sauce, but didn’t. I even breaded the outside of the boneless breast. Didn’t come out the way I had hoped.

Good recipe, I added seasoning but mine turned out way undercooked. Needed another 20-30 minutes than suggested. Pretty disappointed on first try but I guess it will be better next time now that I know the breast need 60 minutes in the oven.

This was a delicious meal. My boyfriend liked it as well. I did use Alfredo sauce instead of the spaghetti mainly because we just ate spaghetti the other night. I also mixed some ricotta cheese in with the spinach mixture to help pack it together and because I wanted to use it up. Other than that, I followed the recipe. I backed the breast for an hour because these were large split breasts. One of the breasts was still not done so use your judgement but I am glad I took the advice from other reviews to bake them longer. 35 minutes is just not long enough.

I did not care for this. The onions did not cook much at all in the chicken, so it was like taking bites of raw onions.

Best ever! I used fresh spinach instead of frozen & just put the stuffing on top of it. Turned out fantastic!

I think the key is using a good sauce. I use boneless chicken and frozen chopped onions. Otherwise, I followed the recipe. It's a good way to get the family to eat spinach.

The family stopped eating after one bite - trying to figure out what I did wrong.

Followed the recipe. The only change I made was using deboned chicken breast which I had on hand. It would have been more flavorful using bone in chicken breasts. I served it over spaghetti and husband loved it! Great blue print recipe! Easy to change and add your own touches.

I somewhat combined this recipe with the chicken florentine casserole recipe and it was amazing. I ended up doing that because I wanted the stuffed chicken, but didn't know what I would serve with it. So I used the leftover spinach mixture I made to mix with some pasta and other things. I cooked the chicken first, then put it over the spinach/pasta mix and put the sauce and cheese over it as instructed in the casserole recipe.