Chicken Breast Florentine

1. Pierce each chicken breast with tip of knife to make a pocket.

2. Chop the spinach. Add pine nuts and grated cheese.

3. Stuff spinach mixture into pockets of chicken and close with toothpicks.

4. In sauce pan, warm olive oil with garlic and bay leaf.

5. Add chicken and brown them all around. Season with salt and pepper.

6. Pour wine over chicken and let it evaporate.

7. Add lemon juice. Cover the pan and let chicken cook completely.

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Nutrient	Quantity
Total fats	40.128 g
Protein	12.0345 g
Carbohydrates	8.5423 g
Energy	421.2506 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2371 g
Water	131.3709 g
Aspartic acid	0.3694 g
Calcium, Ca	277.4558 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.1145 g
Lutein + zeaxanthin	3.0373 g
Fiber, total dietary	4.3478 g
Fatty acids, total saturated 22:0	0.0454 g
Carotene, beta	4.952 g
Niacin	2.3286 mg
Vitamin A, RAE	570.1477 g
Arginine	0.6841 g
Riboflavin	0.2133 mg
Tocopherol, beta	0.0223 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0318 g
Fatty acids, total saturated 20:1	0.3219 g
Glutamic acid	0.8295 g
Sodium, Na	44.1406 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2631 g
Total lipid (fat)	40.128 g
Manganese, Mn	2.9582 mg
Fructose	0.0198 g
Proline	0.1908 g
Fatty acids, total saturated 16:0	3.2317 g
Sucrose	0.9781 g
Choline, total	34.522 mg
Sugars, total	1.1282 g
Serine	0.2367 g
Fatty acids, total saturated 18:0	0.803 g
Fatty acids, total saturated 20:4 undifferentiated	0.0147 g
Vitamin B-6	0.2376 mg
Selenium, Se	5.8833 g
Ash	2.6751 g
Fatty acids, total saturated 18:1 undifferentiated	19.566 g
Pantothenic acid	0.2989 mg
Phenylalanine	0.1486 g
Beta-sitosterol	37.422 mg
Copper, Cu	0.5328 mg
Betaine	0.1336 mg
Thiamin	0.2161 mg
Retinol	8.5 g
Methionine	0.0734 g
Iron, Fe	3.8054 mg
Carbohydrate, by difference	8.5423 g
Phosphorus, P	246.4706 mg
Folate, total	194.6776 g
Tocopherol, gamma	3.3291 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0065 g
Fatty acids, total saturated 22:1 undifferentiated	0.0987 g
Alanine	0.1939 g
Cholesterol	14.1667 mg
Valine	0.1948 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.1001 g
Fatty acids, total saturated 18:2 undifferentiated	11.421 g
Glycine	0.1959 g
Carotene, alpha	0.0442 g
Glucose (dextrose)	0.0198 g
Fatty acids, total saturated 14:0	0.0006 g
Zinc, Zn	2.3073 mg
Isoleucine	0.1537 g
Fatty acids, total polyunsaturated	11.9067 g
Tocotrienol, gamma	0.1956 mg
Fatty acids, total polyunsaturated 17:1	0.0253 g
Leucine	0.2809 g
Vitamin A, IU	11263.9255 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	194.6776 g
Tryptophan	0.0303 g
Vitamin C, total ascorbic acid	149.985 mg
Phytosterols	44.7525 mg
Fatty acids, total saturated 20:0	0.1487 g
Campesterol	5.67 mg
Starch	0.4054 g
Tyrosine	0.1443 g
Vitamin B-12	0.2833 g
Vitamin K (phylloquinone)	27.4994 g
Fatty acids, total saturated	4.2397 g
Histidine	0.0967 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0147 g
Fatty acids, total monounsaturated	20.2761 g
Threonine	0.1049 g
Folate, food	194.6776 g
Fatty acids, total polyunsaturated 17:0	0.0045 g
Cryptoxanthin, beta	0.8833 g
Vitamin E (alpha-tocopherol)	5.6993 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0094 g
Magnesium, Mg	89.6523 mg
Lysine	0.1531 g
Potassium, K	749.8706 mg
Cystine	0.0819 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1	1.2808	0.4116	0.0132
White wine	0.66 cup	0	0	0
Olive oil	1.5 1/2	179.01	0	20.25
Spinach	4 ounces	24.9476	4.4225	0.3402
Bay leaf	1	0	0	0
Garlic Clove	1	25.2167	0	0.1417
salt pepper	0	25.2167	0	0.1417
pine nut	1 ounce	190.7955	3.7082	19.3829
chicken breast half	4	25.2167	0	0.1417
grana padano	1 ounce	25.2167	0	0.1417