Chicken Florentine In Marinara Sauce Recipe serves: 6
Prep Time 15 Minutes
Cook Time 15 Minutes

Nutritional Information

Amount Per Serving
Calories 310
Calories From Fat 110
% Daliy Value*
Total Fat 12 Grams
Saturated Fat 3.5 Grams
Trans Fat 0 Grams
Cholesterol 100 Milligrams
Sodium 800 Milligrams
Total Carbohydrate 16 Grams
Dietary Fiber 2 Grams
Sugars 12 Grams
Protein 35 Grams
Vitamin A 120 Percent
Vitamin C 45 Percent
Calcium 15 Percent
Iron 15 Percent

Chicken Florentine In Marinara Sauce


  • 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup ricotta cheese
  • 3 Tbsp. chopped, drained sun-dried tomatoes packed in oil
  • 6 boneless, skinless chicken breast halves, pounded thin (about 1-3/4 lbs.)
  • 1 Tbsp. Bertolli® Classico™ Olive Oil
  • 1 jar Bertolli® Five Cheese with Asiago & Fontina Cheeses Sauce


  1. Combine spinach, ricotta and sun-dried tomatoes in medium bowl. Season chicken, if desired, with salt and ground black pepper. Evenly top each chicken breast half with spinach mixture; roll up and secure with wooden toothpicks. In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and brown chicken. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered 12 minutes or until chicken is thoroughly cooked. Serve, if desired, with hot cooked pasta or rice.