Chicken Florentine in Marinara Sauce
Kick up your Chicken Florentine a notch with this rich, mouth-watering meal. Made with creamy Ricotta, chopped spinach and five-cheese sauce, this entree is war
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Cooking tools:
- Meat tenderizer
- Nonstick skillet
- Stove
- Mixing bowl
- Toothpick
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 1 box (10 oz.) frozen chopped spinach, (thawed and squeezed dry)
- 1/2 cup Ricotta cheese
- 3 Tbsp. drained sun-dried tomatoes packed in oil (chopped)
- 6 (about 1-3/4 lbs.) boneless, skinless chicken breast halves (pounded thin)
- 1 Tbsp. Bertolli® Olive Oil Light Taste
- 1 jar Bertolli® Five Cheese Sauce with Ricotta, Romano & Parmesan Cheeses
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