Chicken Florentine

"Make it extra-special by adding 1 Tbsp chopped, sundried tomatoes to the filling. From Woman's World, April 10 2007."
 
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Ready In:
1hr 15mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Preheat oven to 400*F.
  • Combine rosemary, 1/2 tsp salt and 1/4 tsp pepper; reserve.
  • In large nonstick skillet, heat oil over medium heat. Add garlic; cook until softened. Add spinach; cook until wilted, 2 minutes. Transfer to stainer. Using spoon, press out excess liquid.
  • Combine cooked spinach, cheese, 1/4 tsp salt and 1/4 tsp pepper. Stuff chicken using the following method:.
  • - Create pocket for stuffing by running fingers under skin to loosen.
  • - Divide stuffing into four equal portions, about 1/4 cup each. Spread under skin. Smooth skin over stuffing.
  • Sprinkle chicken with rosemary mixture; place in roasting pan. Roast until no longer pink near bone, about 40 minutes.
  • Meanwhile, cook pasta according to package directions; drain. Remove chicken from pan. Place pan over medium-high heat. Add wine; cook, stirring, 1 minute. Add tomatoes, remaining spinach, salt and pepper. Cook, stirring occasionally, until spinach is wilted. Toss with pasta. Serve with chicken.

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RECIPE SUBMITTED BY

I live with my?husband in Springfield, IL. My favorite cookbook was RecipeZaar. :)?
 
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