Baked Chicken Florentine
6-8 servings. It's low-carb and healthy: when made boneless skinless chicken breast and lower-calorie Neufchatel cheese, there are fewer than 1800 calories in the whole recipe.
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2 cbaby spinach
1 Tbspolive oil
1-2 tspdried oregano
2 lbboneless chicken breasts and/or thighs
6 ozneufchatel cheese
2 tspminced garlic
1 tspdried onion flakes
1 pkgitalian dressing mix*
1 cshredded mozzarella cheese*
*option: replace italian dressing mix and mozzarella with ranch dressing mix and shredded cheddar
How to Make Baked Chicken Florentine
- Preheat oven to 350°.
- In a small skillet, saute the spinach in the oil until wilted. Remove from heat and stir in the dried oregano.
- Pound the chicken breasts to a half-inch thickness and cut into serving size pieces (If using both white meat and dark meat chicken, you want the breast pieces to end up about the same size as the boneless thighs, so they'll cook evenly.) Pat pieces dry and arrange in a greased 9x13-inch baking dish.
- In a small mixing bowl, stir together the Neufchatel, garlic, onion flakes, and Italian dressing mix until well-blended, then spread over the chicken pieces. Spoon the spinach evenly over the chicken, and top with the Mozzarella.
- Bake at 350° for 35-40 minutes, until fully cooked.