Stuffed Chicken Florentine
Jennifer
ingredients
- 3Tbsp Oil, Divided
- 1 Tbsp Pine Nuts
- 1 Clove Garlic, Minced
- 1 pkg Frozen Chopped Spinach, Thawed and Squeezed Dry
- 3 Tbsp Chopped Roasted Red Peppers
- 1/2 Cup Ricotta Cheese
- 3 Tbsp Grated Parmesan Cheese
- 1/2 Tsp Salt, Divided
- 1/4 Tsp Pepper, Divided
- 6 Boneless, Skinless Chicken Breast Halves, Pounded to 1/4" Thickness
- 1/4 Cup All-Purpose Flour
- 3/4 Cup Chicken Broth, Divided
directions
- 1
Preheat oven to 350°F
- 2
In Skillet heat 1 tbsp oil over medium heat. Add nuts and garlic; cook 1 minute. Add spinach and peppers; heat through. Remove from heat; cool 5 minutes
- 3
Add ricotta, Parmesan, 1/4 tsp salt and 1/8 tsp pepper. Spread mixture over chicken. Starting with the short side, roll up; secure with toothpicks.
- 4
Mix flour with remaining salt and pepper; coat chicken. In skillet heat remaining oil over medium heat. Add chicken; brown, 8 minutes. Transfer to roasting pan. In same skillet over high heat bring 1/2 cup broth to boil. Pour over chicken.
- 5
Bake until juices run clear, 20 minutes. Remove toothpicks from chicken; slice. Over high heat add remaining broth to juices in pan. Bring to a boil; drizzle over chicken.
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