Chicken Caesar Florentine Recipe
- 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)
- 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.
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.