chicken and spinach florentine

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NuStart · Recipes · Main Dishes

Chicken and Spinach Florentine BfG

Mixed · ~1 hr · Serves 6 · 1 stuffed breast each

Protein 35 g · Fiber 2 g · Calories 320 · Sodium about 570 mg

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Ingredients

  • 6 boneless, skinless chicken breast halves
  • 1–2 tsp olive oil (for the pan)
  • 1 tsp garlic, minced
  • ½ medium onion, chopped
  • 1 package prewashed spinach salad mix (chopped)
  • 1 container cottage cheese
  • ¼ cup fresh Parmesan cheese, grated
  • 1 egg white
  • 1 Tbsp oregano
  • 1½ cups mozzarella cheese

Directions

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  1. Pound the chicken breasts flat between two sheets of wax paper; set aside.
  2. Heat the olive oil in a nonstick skillet; sauté the garlic and onion until tender, add the spinach, and cook until well wilted. Set aside to cool.
  3. Mix the cottage cheese, Parmesan, egg white, and oregano; stir in the cooled spinach.
  4. Place ¼–½ cup of the spinach mixture on each flat breast, sprinkle with a little mozzarella, roll from the pointed end, and place fold-side down in a greased 9×13-inch dish.
  5. Sprinkle with the remaining mozzarella and bake at 375°F for 35–40 minutes.
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Chicken & spinach florentine

Produce

Meat & poultry

Dairy & eggs

Check your pantry

Adapted from the Body for God Cookbook by Lisa Young.

Per-serving values are approximate and vary with brand, variety, and preparation.