Family Food Magazine
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  • Twice Baked Chicken Florentine


    Twice Baked Chicken FlorentineA simple supper that’s a real crowd pleaser. Keep it simple and serve with a mixed green salad.

    Recipe and Image

    Twice Baked Chicken Florentine

    Serving Size: 4


    • 4 Mission Deli Mediterranean Wraps
    • 110g cream cheese
    • 1 garlic clove, crushed
    • 75g baby spinach leaves
    • 225g cherry tomatoes, cut into quarters
    • 225g cooked, skinless, boneless chicken breast, shredded finely
    • 55g Parmesan cheese, finely grated
    • 350g jar ready-made tomato sauce


    1. Mix together the cream cheese and garlic and spread over the wraps.
    2. Place the spinach leaves on top of each, scatter over the tomatoes, chicken and sprinkle over half the parmesan. Season well with black pepper.
    3. Roll up each wrap and place in a large ovenproof gratin dish or non-stick roasting tray.
    4. Drizzle the sauce over the wraps and scatter over the remaining cheese.
    5. Place in the oven and bake for 18-20 minutes or until golden and bubbling hot. Serve with a rocket salad.

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