Florentine Stuffed Chicken

This Florentine stuffed chicken is filled with a deliciously cheesy spinach mixture, and toasted pine nuts, then wrapped in prosciutto and baked!

This is one stuffed chicken dish that is sure to impress!  Stuffed with great Floretine flavors like creamy ricotta, nutritious spinach, nutty Parmesan, and crunchy toasted pine nuts… then wrapped in salty prosciutto, the flavors here won’t disappoint you, that’s for sure.  Easy enough for a weeknight dinner, yet elegant enough for a dinner party!

You guys, this is one of my favorite chicken recipes.  I mean, I like chicken… a LOT… but there’s something about the saltiness of the prosciutto with the creaminess of the stuffing mixture.

I think this dish is great as is, but it’s extra awesome with some balsamic glaze drizzled over the top… or even some roasted garlic cream sauce!

I love how versatile this stuffed chicken is… you can make it in a little over 30 minutes, so it’s perfect for busy weeknight dinners.  But just look at how impressive it looks… you could easily serve this for a dinner party!

For some extra zip, try adding some minced sun-dried tomatoes to the stuffing mixture!

I hope you’ll all give this one a try!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Florentine Stuffed Chicken

4.34 from 3 votes

Author: The Chunky Chef

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 -6 servings

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This Florentine stuffed chicken is filled with a deliciously cheesy spinach mixture, and toasted pine nuts, then wrapped in prosciutto and baked!

Ingredients

• ▢ 1/2 box frozen spinach defrosted and drained well
• ▢ 3 Tbsp pine nuts
• ▢ 1/2 cup ricotta cheese
• ▢ 1/4 cup grated Parmesan cheese
• ▢ 3 cloves garlic minced
• ▢ Salt and pepper to taste
• ▢ Pinch of ground nutmeg
• ▢ 6 chicken breasts
• ▢ 6 slices prosciutto
• ▢ Olive oil for brushing

Instructions

• Preheat oven to 400 degrees F.
• Place defrosted spinach in a colander, top with several layers of paper towels, and press down firmly to get all the excess liquid out of the spinach.
• Add pine nuts to a small dry skillet and toast over LOW heat until fragrant and toasted.
• To a mixing bowl, add ricotta, Parmesan, garlic, salt, pepper, nutmeg, spinach and pine nuts. Stir to combine well.
• Using a sharp knife, cut into the chicken breasts, slicing them across and opening them up like a book, but be careful not to cut them all the way through. Sprinkle the chicken with salt and pepper.
• Spoon some of the spinach mixture into the chicken, and fold the top of the chicken breast back over the top of the stuffing.
• Wrap chicken with a slice of prosciutto.
• Place chicken in a cast iron skillet or a baking sheet (that's been covered with foil), and brush with olive oil.
• Roast chicken for about 18-20 minutes, or until chicken reaches 165 degrees F and is cooked through.

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Chef Tips

1. Recipe credited to Rachael Ray

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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