Quick Chicken Florentine Recipe


Difficulty LevelEasyHealth IndexAverage
CourseMain Ingredient


 Boneless, skinless chicken breast halves6
 Frozen chopped spinach10 Ounce
 Seasoned bread crumbs3⁄4 Cup (12 tbs)
 Shredded mozzarella cheese1⁄2 Cup (8 tbs)
 Butter/Vegetable oil2 Tablespoon
 Cream of mushroom soup10 3⁄4 Ounce
 Milk1⁄3 Cup (5.33 tbs)
 Marsala1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 363 Calories from Fat 116

% Daily Value*

Total Fat 13 g20.1%

Saturated Fat 5.7 g28.4%

Trans Fat 0 g

Cholesterol 154.5 mg

Sodium 741.9 mg30.9%

Total Carbohydrates 12 g4.1%

Dietary Fiber 1.4 g5.6%

Sugars 2.2 g

Protein 46 g92.9%

Vitamin A 94.7% Vitamin C 25.9%

Calcium 15.2% Iron 20.2%

*Based on a 2000 Calorie diet


1. Place each chicken breast between pieces of plastic wrap. Working from center outward, lightly pound with a flat mallet or rolling pin to less than 1/4 inch thickness. Remove plastic wrap
2. In a medium bowl, toss together spinach, 1/4 cup of bread crumbs, and cheese. Divide mixture among centers of flattened breasts. Roll up to enclose filling completely, pressing edges together to adhere. Dip rolls into egg, then roll in remaining crumbs to coat lightly.
3. In a large frying pan, melt butter over medium heat. Add chicken and cook, turning carefully to brown both sides, about 8 minutes. Remove rolls from pan.
4. Add soup, milk, and marsala to pan. Bring to a boil, stirring up browned bits on bottom. Return rolls to pan. Reduce heat to medium-low, cover, and simmer until chicken is white throughout, about 10 minutes.