Asiago & Artichoke Chicken Florentine

Name: Asiago & Artichoke Chicken Florentine
Total time: 30 min
Ingredients: 4 ounces pancetta, (chopped); 1/2 cup panko bread crumbs; 1/2 cup grated Pecorino Romano cheese; 1 egg; 12 ounces boneless skinless chicken breast halves (4 small or 2 large breasts halved horizontally); 3 tablespoons Bertolli® Olive Oil Light Taste (, divided); 2 cloves garlic, (chopped); 8 cups baby spinach leaves; 1 jar (24 ounces) Bertolli® Five Cheese Sauce with Ricotta, Romano & Parmesan Cheeses

bertolli.com

Savor the flavor of Asiago & artichoke with pancetta and Pecorino Romano in this delicious Bertolli Chicken Florentine. Perfect for a balanced, irresistible meal.

View full recipe on bertolli.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at bertolli.com.

Share this recipe:

Cooking tools:

Nonstick skillet
Paper towel
Plate
Mixing bowl
Cover
Serving platter
Tongs
Spoon
Measuring cup
Measuring spoon
Cutting board
Chef's knife
Stove
Spatula
Ladle

Ingredients

4 ounces pancetta, (chopped)
1/2 cup panko bread crumbs
1/2 cup grated Pecorino Romano cheese
1 egg
12 ounces boneless skinless chicken breast halves (4 small or 2 large breasts halved horizontally)
3 tablespoons Bertolli® Olive Oil Light Taste (, divided)
2 cloves garlic, (chopped)
8 cups baby spinach leaves
1 jar (24 ounces) Bertolli® Five Cheese Sauce with Ricotta, Romano & Parmesan Cheeses