Recipe of Keto Chicken Florentine Soup

Florentine Stuffed Chicken

Chicken florentine soup recipes and ramblings with the tumbleweed contessa.

Recipe Summary Florentine Stuffed Chicken

Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender. This is a simple recipe that I cooked up myself. It is, however, based on some pretty standard Greek/Italian dishes. Everyone loves this and it can be wonderful for company - even people who don't usually like spinach find that they like this dish! Serve with your favorite shaped pasta, if desired.

Ingredients | Keto Chicken Florentine Soup

1 (10 ounce) package frozen chopped spinach, thawed and drained

¼ cup grated Parmesan cheese

½ cup chopped onion

4 bone-in chicken breast halves, with skin

2 cups spaghetti sauce

¼ cup shredded mozzarella cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.)

Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.

Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.

Info | Keto Chicken Florentine Soup

prep: 5 mins cook: 40 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Florentine Stuffed Chicken

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