Chicken and Bacon Florentine

  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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1/2 cup sliced green olives

1 jar Bertolli® Tomato & Basil Sauce

1 package (10 oz.) baby spinach leaves

1 clove garlic, finely chopped

6 slices bacon, chopped

1/2 cup shredded Parmesan or Asiago cheese

4 boneless, skinless chicken breast halves (about 1 lb.)


  1. Cook bacon in 12-inch nonstick skillet over medium-high heat, stirring occasionally, 4 minutes or until crisp. Remove bacon and reserve 2 tablespoons drippings. Combine cooked bacon with cheese; set aside.
  2. Season chicken, if desired, with salt and black pepper. Cook chicken in reserved drippings over medium-high heat, turning once, then sprinkling with bacon mixture, 6 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and keep warm. Meanwhile, heat sauce and olives in small saucepan over medium-low heat.
  3. Add spinach and garlic to same skillet and cook, stirring frequently, 2 minutes or until spinach is wilted.
  4. Evenly spoon hot Sauce onto serving plates. Top with spinach, then chicken. Garnish, if desired, with additional cheese.

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