See Also: Stuffed Chicken Florentine(recipes)
Creamy Chicken Florentine(recipes)
Chicken Florentine in Minutes(recipes)
Stuffed Chicken Breast(recipes)
Ratatouille Stuffed Chicken(recipes)
Stuffed chicken Parma parcels(recipes)
Ricotta and Herb Stuffed Chicken(recipes)
Chicken Rolls Stuffed with Peppers(recipes)
Spinach-Stuffed Chicken Breasts(recipes)
Pesto-Stuffed Grilled Chicken(recipes)

Phenytoin sodium (health) and Stuffed Chicken Florentine (recipes)


Phenytoin sodium (health)


Phenytoin sodium is a prescription or over-the-counter drug which is (or once was) approved in the United States and possibly in Other countries. Active ingredient(s): phenytoin sodium.





Stuffed Chicken Florentine (recipes)




Yield: Makes 4 servings



Ingredients:



4large (6 to 8 ounce) boneless chicken breast halves, skinless if desired

1cup shredded Asiago or mozzarella cheese

1/2cup thawed well-drained frozen chopped spinach

1/8teaspoon nutmeg

About 12 wooden toothpicks, soaked in water

1/2teaspoon salt

1/4teaspoon freshly ground black pepper

2tablespoons olive oil

2cloves garlic, minced

2cups tomato-basil or marinara pasta sauce

2tablespoons chopped fresh basil









Preparation:





1.Preheat oven to 375°F. Using a sharp knife, cut a horizontal slit in side of each chicken breast half, forming a pocket. Combine cheese, spinach and nutmeg; mix well. Stuff mixture into pockets; close with wooden picks. Sprinkle salt and pepper over chicken.2.Heat oil in a large ovenproof skillet over medium heat. Add chicken; cook for 3 minutes; turn. Add garlic and cook 3 minutes more. Pour pasta sauce over and around chicken. Transfer skillet to oven and bake 12 to 14 minutes or until chicken is no longer pink toward the center.









Nutritional Information:







Serving Size: 1 stuffed chicken breast half plus 1/2 cup sauce and 1/2 tablespoon basil







Sodium

1114 mg







Protein

49 g







Fiber

3 g







Carbohydrate

11 g







Cholesterol

119 mg







Saturated Fat

6 g







Total Fat

19 g







Calories from Fat

41 %







Calories

414









Dietary Exchange:







Meat

6







Vegetable

2







Fat

1