CHEESY CHICKEN & BACON FLORENTINE


Ingredients:

6 slices bacon, chopped
1/2 cup Sargento® Artisan Blends® Shredded Parmesan Cheese
4 boneless, skinless chicken breast halves (about 1 lb.)
1/2 cup sliced green olives
1 jar Bertolli® Tomato & Basil Sauce
1 package (10 oz.) baby spinach leaves
1 clove garlic, finely chopped

Instructions:
  • Cook bacon in 12 inch nonstick skillet over medium-high heat, stirring occasionally, 4 minutes or until crisp. Remove bacon and reserve 2 tablespoons drippings. Mix together cooked bacon and cheese.
  • Season chicken, if desired, with salt and black pepper. Cook chicken in reserved drippings over medium-high heat, turning once and sprinkling with bacon mixture, 6 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and keep warm. Meanwhile, heat sauce and olives in small saucepan over medium-low heat.
  • Add spinach and garlic into same skillet and cook, stirring frequently, 2 minutes or until spinach is wilted.
  • Evenly spoon hot Sauce onto serving plates. Top with spinach, then chicken. Garnish, if desired, with additional cheese.

Serves:
4
Preparation Time:
10 Minute(s)
Cook Time:
15 Minute(s)
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