Stuffed Shells with Chicken Florentine
1 dozen Stuffed Shells
1 container of Spinach Cream Sauce
4 breaded Chicken Cutlets
Small container of Sauteed Spinach
4 oz. Mild Slicing Provolone
Allow the sauce to thaw overnight in the refrigerator or quick thaw by placing the unopened container in a bowl of hot water. Pour the spinach cream sauce (approximately 1/4” deep) in the bottom of a baking dish. Lay the stuffed shells into the dish closely together. Top the shells with the additional sauce being sure to cover each shell. Loosely cover baking dish with aluminum foil. Bake stuffed shells in a pre-heated 400˚ oven for approximately 40 - 50 minutes. Place the chicken cutlets on a parchment lined sheet pan. Top each cutlet with a bit of sauteed spinach and 1 slice of provolone cheese. Place the pan of chicken in the oven for the last 10- 15 minutes of the stuffed shell cooking time. Remove aluminum foil during the last 5 minutes of cooking time. Carefully remove shells and chicken from oven and allow to sit for 5 minutes before serving.