CHICKEN & BACON FLORENTINE

Based on 13 reviews

CHICKEN & BACON FLORENTINE

  • Serves 4
  • |
  • prep time: 10 minute(s)
  • |
  • cook time: 15 minute(s)
Ingredients:
6 slices bacon, chopped
1/2 cup shredded Parmesan or Asiago 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
Directions:

  • 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. Combine cooked bacon with cheese; set aside.
  • Season chicken, if desired, with salt and black pepper. Cook chicken in reserved drippings over medium-high heat, turning once, then 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 to 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.


Nutrition Information per serving
Calories 380, Calories From Fat 140, Saturated Fat 4.5g, Trans Fat 0g, Total Fat 15g, Cholesterol 90mg, Sodium 1500mg, Total Carbohydrates 27g, Sugars 16g, Dietary Fiber 8g, Protein 37g, Vitamin A 70%, Vitamin C 30%, Calcium 25%, Iron 30%