Chicken Florentine Bake
Chicken Florentine Bake - chicken breasts stuffed on top with easy homemade spinach-artichoke dip, chopped sun-dried tomatoes, and baked to perfection with Mozzarella cheese on top!
Servings 4 servings
Quick Spinach-Artichoke Dip:
- 8 oz cream cheese , softened
- ⅓ cup Mozzarella cheese , shredded
- ⅓ cup Parmesan cheese , shredded
- 3 garlic cloves minced
- 5 ounces frozen spinach chopped, thawed
- salt to taste
- ½ cup artichokes hearts , chopped
- 4 chicken breasts
- ¼ cup sun-dried tomatoes , chopped, without oil
- ¼ cup Mozzarella cheese , shredded
Preheat oven to 375 F.
Mix spinach-artichoke dip ingredients together. Make sure to add salt to taste.
Add chicken breasts to the casserole dish. Sprinkle chicken with salt.
Add spinach-artichoke dip on top.
Add chopped sun-dried tomatoes.
Top with shredded Mozzarella cheese.
Bake in the preheated oven at 375 F for 20-30 minutes until the chicken is done and no longer pink in the center. If using thin chicken breasts, they should be done in 20 minutes.
Broil for 2 minutes at the end, if desired.
Calories: 443kcal | Carbohydrates: 10g | Protein: 36g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 153mg | Sodium: 607mg | Potassium: 922mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5185IU | Vitamin C: 8.6mg | Calcium: 307mg | Iron: 2.2mg