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Baked Chicken Florentine

Servings

4

Cal/serving

381

Protein/serving

39G

Total Cook Time

45MIN

Ingredients

  • 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 (5 to 6 ounces each)
  • 2 cups packed baby spinach leaves
  • 1-½ cups marinara sauce
  • 1 cup Borden® Cheese Thick Cut Mozzarella Shreds

Steps

    • MIX olive oil, vinegar, garlic and seasonings. Pour over chicken in shallow dish (or zip lock bag); coat well. Cover; refrigerate for at least 1 hour or overnight.
    • PREHEAT oven to 400o F (205C). Remove chicken from marinade and place in 9×13-inch baking dish; discard marinade.
    • BAKE 15 minutes; carefully drain juices if necessary. Cover chicken with spinach, marinara sauce and cheese (dish is hot). Continue cooking 15 to 18 minutes or until chicken is cooked through to 165o F (74o C) and cheese is light golden brown.

Elsie’s Tips: Serve with noodles or pasta, if desired. You can easily cut this recipe in half for 2 servings and bake in a 9-inch dish.

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