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Grilled Chicken Florentine

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By Cate O'Malley
Created May 3, 2011
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It tastes like you cooked all day, but this easy skillet dinner requires only five minutes of prep time and can be on the table in just half an hour.

Grilled Chicken Florentine

  • Prep Time 5 min
  • Total 30 min
  • Servings 4
  • Ingredients 9
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Ingredients

  • 1 teaspoon olive oil
  • 4 boneless skinless chicken breasts (about 4 oz each)
  • 1 can (20 oz) crushed tomatoes
  • 6 oz fresh spinach leaves (about 4 cups)
  • 1 1/2 teaspoons dried oregano leaves
  • Salt to taste
  • Pepper to taste
  • 1/4 cup mozzarella cheese (1 oz)
  • 3 tablespoons fresh basil leaves, coarsely chopped

Instructions

  • Step 
    1
    Brush olive oil over chicken breasts. Heat coals or gas grill for direct heat.
  • Step 
    2
    Place chicken on grill rack; cover and grill over medium heat 4 minutes, turning once until there are grill marks on both sides of chicken.
  • Step 
    3
    In large skillet, place partially cooked chicken. Add tomatoes, spinach and oregano leaves; cover and cook over low heat about 10 to 12 minutes, or until juice of chicken is no longer pink when center of thicket pieces are cut and spinach is wilted.
  • Step 
    4
    Sprinkle with salt and pepper to taste. Place chicken breasts on serving platter; spoon tomato mixture with spinach over chicken. Sprinkle cheese over top (the carry-over heat will melt it nicely). Sprinkle fresh basil over top for garnish.

Nutrition

Nutrition Facts are not available for this recipe

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