Chicken Florentine Bake

Chicken Florentine Bake

Chicken Florentine Bake – chicken breasts stuffed on top with easy homemade spinach-artichoke dip, chopped sun-dried tomatoes, and baked to perfection with mozzarella cheese on top!

Ingredients

Quick Spinach-Artichoke Dip:

• 8 oz cream cheese, softened
• ⅓ cup Mozzarella cheese, shredded
• ⅓ cup Parmesan cheese, shredded
• 3 garlic cloves minced
• 5 ounces frozen spinach chopped, thawed
• salt to taste
• ½ cup artichokes hearts, chopped

Cream cheese garlic bread Buns

Other Ingredients:

• 4 chicken breasts
• salt
• ¼ cup sun-dried tomatoes, chopped, without oil
• ¼ cup Mozzarella cheese, shredded

Garlic Shrimp Pasta

Instructions 

• Preheat the oven to 375 F.
• Mix spinach-artichoke dip ingredients together. Make sure to add salt to taste.
• Add chicken breasts to the casserole dish. Sprinkle chicken with salt.
• Add spinach-artichoke dip on top.
• Add chopped sun-dried tomatoes.
• Top with shredded Mozzarella cheese.
• Bake in the preheated oven at 375 F for 20-30 minutes until the chicken is done and no longer pink in the center. If using thin chicken breasts, they should be done in 20 minutes.
• Broil for 2 minutes in the end, if desired.