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Quick Chicken Florentine

Web20.Chickens's picture
  Boneless, skinless chicken breast halves 6
  Frozen chopped spinach 10 Ounce
  Seasoned bread crumbs 3⁄4 Cup (12 tbs)
  Shredded mozzarella cheese 1⁄2 Cup (8 tbs)
  Egg 1
  Butter/Vegetable oil 2 Tablespoon
  Cream of mushroom soup 10 3⁄4 Ounce
  Milk 1⁄3 Cup (5.33 tbs)
  Marsala 1⁄4 Cup (4 tbs)

1. Place each chicken breast between pieces of plastic wrap. Working from center outward, lightly pound with a flat mallet or rolling pin to less than 1/4 inch thickness. Remove plastic wrap
2. In a medium bowl, toss together spinach, 1/4 cup of bread crumbs, and cheese. Divide mixture among centers of flattened breasts. Roll up to enclose filling completely, pressing edges together to adhere. Dip rolls into egg, then roll in remaining crumbs to coat lightly.
3. In a large frying pan, melt butter over medium heat. Add chicken and cook, turning carefully to brown both sides, about 8 minutes. Remove rolls from pan.
4. Add soup, milk, and marsala to pan. Bring to a boil, stirring up browned bits on bottom. Return rolls to pan. Reduce heat to medium-low, cover, and simmer until chicken is white throughout, about 10 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 363 Calories from Fat 116

% Daily Value*

Total Fat 13 g20.1%

Saturated Fat 5.7 g28.4%

Trans Fat 0 g

Cholesterol 154.5 mg51.5%

Sodium 741.9 mg30.9%

Total Carbohydrates 12 g4.1%

Dietary Fiber 1.4 g5.6%

Sugars 2.2 g

Protein 46 g92.9%

Vitamin A 94.7% Vitamin C 25.9%

Calcium 15.2% Iron 20.2%

*Based on a 2000 Calorie diet

Quick Chicken Florentine Recipe