Stuffed Chicken Florentine in Marinara Sauce 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. 6 Servings 15 minutesPrep Time 15 minutesCook Time 0 peopleloved this print Ingredients Directions 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® Olive Oil Light Taste 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. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
