Boneless, skinless chicken breasts are topped with bacon bits and shredded mozzarella, then baked on a bed of spinach with a garlicky cream sauce in Chicken Florentine. Recipe courtesy of

Chicken Florentine

¼ cup olive oil
3 tbsp white wine or apple cider vinegar
2 cloves garlic, minced
½ tsp onion powder
½ tsp salt
½ tsp black pepper
4 boneless skinless chicken breasts
2 cups packed baby spinach leaves
1½ cups marinara sauce
1 cup mozzarella shreds


Mix the olive oil, vinegar, garlic and seasonings. Pour it over the chicken in a shallow dish (or zip lock bag); coat well. Cover and refrigerate for at least one hour or overnight.

Pre-heat oven to 205o C. Remove the chicken from the marinade and place in a 9×13-inch baking dish; discard marinade.

Bake for 15 minutes; carefully drain juices if necessary. Cover the chicken with spinach, marinara sauce and cheese (dish is hot). Continue cooking for 15 to 18 minutes or until the chicken is cooked through to 74oC and the cheese is light golden brown.


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