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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chicken Florentine

Source: dLife

Chicken topped with spinach, mozzarella cheese, and a white wine sauce.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	194.9

Total Carbs	6.1 g

Dietary Fiber	0.6 g

Sugars	0.7 g

Total Fat	4.8 g

Saturated Fat	0.8 g

Unsaturated Fat	0.7 g

Potassium	322.1 mg

Protein	27.7 g

Sodium	157.6 mg

Dietary Exchanges 4.8 Fat, 0.3 Vegetables, 0.0 Fruits, 0.7 Meat, 0.2 Starch, 3.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat the oven to 325ºF.
Coat the chicken breasts with flour.
In a large skillet, coated with nonstick cooking spray, heat the olive oil and sauté the breasts about 5 minutes on each side, until lightly browned.
Season with salt and pepper to taste and move to a 3-quart oblong dish coated with nonstick cooking spray.
Cook the spinach according to the package instructions; squeeze and drain well.
Top each chicken breast with the cooked spinach and a slice of mozzarella cheese.
Add the chicken broth to the same pan used to sauté the breasts, then add the wine and lemon juice, scraping the pan to remove the drippings, and stirring until heated. Pour the sauce over the chicken.
Bake for 20 minutes, or until the chicken is done. The cheese should be melted and the chicken heated thoroughly.