Grilled Chicken Florentine

 0 Ratings
  • Prep Time 5 min
  • Total Time 30 min
  • Servings 4

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.

Recipe by Cate O'Malley
May 3, 2011


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


  • 1 Brush olive oil over chicken breasts. Heat coals or gas grill for direct heat.
  • 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.
  • 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.
  • 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.

Expert Tips

Don’t want to heat up your kitchen by finishing the cooking of this dish indoors? Place cast iron skillet on grill; follow steps #3 and #4.

Serve chicken with buttered noodles.

Have some toasted bread nearby for mopping up that delicious tomato sauce.

Nutrition Information

No nutrition information available for this recipe.
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