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Publix Aprons Recipes

Chicken Florentine and Wild Rice With Berry Vinaigrette Tomatoes

Total Time - 40 minutes / Makes 4 Servings

Kosher-AdaptableWhat's This?

Cooking Sequence

  • Prepare chicken recipe and begin to cook chicken - 25 minutes
  • Prepare green beans (if serving)
  • Prepare salad (using clean knife/cutting board); complete chicken and serve - 15 minutes

Chicken Florentine and Wild Rice With Berry Vinaigrette Tomatoes

Chicken Florentine and Wild Rice

1 (10-oz) package frozen chopped spinach
1 tablespoon unsalted butter
1 cup wild rice blend
1 1/2 cups reduced-sodium chicken broth
4 boneless, skinless chicken breasts (2 lb)
1/8 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt, divided
1 cup shredded mozzarella cheese
1 teaspoon minced garlic
1 tablespoon extra-virgin olive oil

  1. Place spinach in medium bowl with double layer of paper towels to thaw.
  2. Preheat medium saucepan on medium-high 2–3 minutes. Place butter in pan; then add rice; cook and stir 2–3 minutes or until lightly toasted.
  3. Stir in chicken broth; bring to boil. Reduce heat to low; cover and cook 28–30 minutes or until tender.
  4. Cut a 2-inch-deep pocket on the thickest side of each chicken breast, being careful not to cut through the other side. Season both sides of chicken with pepper and 1/4 teaspoon of the salt (wash hands).
  5. Bring corners of paper towels (under spinach) up together and twist tightly to squeeze any water out of spinach. Discard the water and place spinach back in same bowl. Stir in cheese, garlic, and remaining 1/4 teaspoon salt. Fill each pocket in chicken with spinach mixture, packing and pressing in firmly.
  6. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add chicken; reduce heat to medium-low. Cover and cook 5–7 minutes on each side or until chicken is 165°F. Fluff wild rice with fork and serve.

CALORIES (per 1/4 recipe) 560kcal; FAT 19g; CHOL 150mg; SODIUM 700mg; CARB 40g; FIBER 5g; PROTEIN 59g; VIT A 170%; VIT C 6%; CALC 30%; IRON 20%

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Berry Vinaigrette Tomatoes

2 medium tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup berry vinaigrette

  1. Cut stem core from tomatoes; then cut each tomato into 8 wedges. Arrange on salad plates; sprinkle with oregano, salt, and pepper.
  2. Drizzle with dressing; let sit 5 minutes. Serve.

CALORIES (per 1/4 recipe) 50kcal; FAT 2.5g; CHOL 0mg; SODIUM 210mg; CARB 7g; FIBER 1g; PROTEIN 1g; VIT A 10%; VIT C 15%; CALC 0%; IRON 2%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.


Add to your grocery list 1 cup shredded mozzarella cheese

Dry Grocery
Add to your grocery list 1/4 cup berry vinaigrette
Add to your grocery list 1/2 tsp dried oregano
Add to your grocery list 1 1/2 cups  reduced-sodium chicken broth
Add to your grocery list 1 cup wild rice blend

Add to your grocery list 1 (10-oz) pkg chopped spinach

Add to your grocery list 4 boneless, skinless chicken breasts (2 lb)

Add to your grocery list 1 tsp minced garlic
Add to your grocery list 2 medium tomatoes

From Your Pantry
Add to your grocery list 1 tbsp extra-virgin olive oil
Add to your grocery list 1/8 + 1/4 tsp  fresh ground black pepper
Add to your grocery list 3/4 tsp kosher salt
Add to your grocery list paper towels
Add to your grocery list 1 tbsp unsalted butter

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Aprons Advice

  • Complete your meal with green beans, dinner rolls, and carrot cake for dessert.
  • Wild rice usually takes about an hour to fully cook. Toasting the grains of rice before adding the chicken broth cuts the cooking time almost in half.
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Recipe Version poul0083