CHICKEN FLORENTINE WITH TOMATO SAUCE

Chicken Florentine with Tomato Sauce image

Stuffed chicken breasts on a bed of Florentine with a rich tomato sauce.

Provided by DeLacy

Time 1h15m

Yield 4

Number Of Ingredients 9

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup chopped onion
½ cup cream cheese, softened
3 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
2 cups spaghetti sauce
2 teaspoons ground black pepper, divided
1 teaspoon crushed garlic
4 (5 ounce) skinless, boneless chicken cutlets, pounded to 1/4-inch thickness

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Butter a 1 1/2-quart loaf pan.
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.
Combine spaghetti sauce, 1 teaspoon pepper, and garlic in another bowl.
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.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 50 minutes.

Nutrition Facts : Calories 493.7 calories, Carbohydrate 25.7 g, Cholesterol 140 mg, Fat 26.7 g, Fiber 6.3 g, Protein 38 g, SaturatedFat 14.2 g, Sodium 822.7 mg, Sugar 13.3 g