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Photo for - Chicken Florentine Nordica

Chicken Florentine Nordica

If you prefer your dishes on the spicy side, increase the hot pepper flakes in this recipe to ½ tsp (2 mL). Make sure that you stuff the chicken breasts just before cooking them.

  • Yields: 6 servings
  • Preparation: 51 minutes



  1. Preheat oven to 375°F (190°C).
  2. In large skillet, melt 1 tbsp (15 mL) of butter over medium heat; add garlic, onion, lemon zest, thyme, hot pepper flakes, salt and pepper, cooking for 3 minutes or until onion is softened. Remove from heat. Stir in spinach, cottage cheese, Mozzarella, Parmesan, egg and nutmeg. Let cool slightly.
  3. Using fingers, gently loosen skin from thick end of chicken breasts to form pocket, leaving skin attached at edges. Stuff 1/6 of cottage cheese mixture into each pocket, patting gently to flatten slightly. Secure skin with toothpicks.
  4. In same skillet, melt remaining butter over medium heat; cook chicken, skin side down, for about 3 minutes or until golden brown. Transfer chicken to foil-lined rimmed baking sheet; bake for 35 to 40 minutes or until chicken is cooked.
  • The cottage cheese and spinach filling is terrific as a side dish. Place in small gratin dish then drizzle with butter and breadcrumbs. Bake at 350°F (180°C) for 30 minutes.
Photo of - Chicken Florentine Nordica