Chicken and Bacon Florentine
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- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 538
- Total Fat
- 32 g
- Saturated Fat
- 10 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 43 g
- Cholesterol
- 124 mg
- Sodium
- 1523 mg
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 538
- Total Fat
- 32 g
- Saturated Fat
- 10 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 43 g
- Cholesterol
- 124 mg
- Sodium
- 1523 mg
Ingredients
Directions
- 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.
- 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.
- Add spinach and garlic to same skillet and cook, stirring frequently, 2 minutes or until spinach is wilted.
- Evenly spoon hot Sauce onto serving plates. Top with spinach, then chicken. Garnish, if desired, with additional cheese.
