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Chicken Caesar Florentine Recipe
Chicken Caesar Florentine Recipe photo by Taste of Home

Chicken Caesar Florentine Recipe

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I adapted this dish from my favorite chicken Caesar salad recipe. It has many of the same ingredients as the salad: croutons, grated Parmesan, chicken, and creamy Caesar dressing. Stuffed into bone-in chicken breasts and baked, they're perfect for a comforting meal on a busy weeknight. —Joyce Conway, Westerville, Ohio
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 4 servings

Ingredients

  • 2 cups grated Parmesan cheese, divided
  • 2 cups Caesar salad croutons, coarsely crushed, divided
  • 1 cup fresh baby spinach
  • 1 cup creamy Caesar salad dressing, divided
  • 4 bone-in chicken breast halves, skin removed (8 ounces each)

Nutritional Facts

1 stuffed chicken breast half equals 553 calories, 32 g fat (9 g saturated fat), 138 mg cholesterol, 1,109 mg sodium, 13 g carbohydrate, 1 g fiber, 48 g protein.

Directions

  1. Preheat oven to 375°. In a large bowl, combine 1 cup cheese, 1 cup crushed croutons, spinach and 1/2 cup salad dressing. Cut a pocket in the thickest part of each chicken breast; fill with cheese mixture.
  2. Place remaining dressing and crushed croutons in separate shallow bowls. Dip chicken in dressing, then roll in croutons.
  3. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 30 minutes. Sprinkle with remaining cheese; bake 10-15 minutes longer or until a thermometer reads 170°. Yield: 4 servings.
Originally published as Chicken Caesar Florentine in Taste of Home December/January 2012, p51

Nutritional Facts

1 stuffed chicken breast half equals 553 calories, 32 g fat (9 g saturated fat), 138 mg cholesterol, 1,109 mg sodium, 13 g carbohydrate, 1 g fiber, 48 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Chicken Caesar Florentine

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 13, 2015

"Very moist and flavorful. By all means, to ensure cooking chicken through, fold the chicken breast in half, don't roll it! When folded in half, toothpicks are not necessary. I also flattened the breast as well before stuffing."

MY REVIEW
Reviewed Jul. 1, 2013

"I pounded the chicken flat and then stuffed it with the mixture, and it turned out incredible!"

MY REVIEW
Reviewed Jan. 16, 2012

"This was a very tasty dish. Easy to prepare and not too much time involved. Am adding it to my recipe book, very glad I found it in the Dec/Jan magazine. I also enjoyed the sweet sour green beans that accompanied it."

MY REVIEW
Reviewed Dec. 28, 2011

"I'm never good at stuffy chicken but I used halves and rolled instead fastening with a tootpick. Didn't look as pretty but sure tasted fantastic!!"

MY REVIEW
Reviewed Nov. 23, 2011

"This has a great taste to it and is easy to prepare. We have decided that this recipe is "guest worthy" and is delicious!"

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