Stuffed Chicken Florentine

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Total Time
55mins
Prep
30 mins
Cook
25 mins

You will have filling left over which is great as a topping on toasted french bread slices. It can also be used as a spinach dip (but will be much denser than most dips).

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Ingredients

Nutrition

Directions

  1. Thaw, drain and squeeze spinach.
  2. Rinse, drain and squeeze artichoke hearts.
  3. Saute garlic with olive oil over med/high heat.
  4. Add cream cheese, goat cheese, spinach, artichoke hearts, hot sauce, and garlic to med-low sauce pan. Stir until cheeses are melted and everything is combined.
  5. Flatten chicken breasts, season with salt and pepper.
  6. Put 2-3 tbs of spinach mixture onto each chicken breast, top with sliced mushrooms and then roll it up or fold it over.
  7. Brush with balsamic vinaigrette.
  8. Bake at 350°F for 15-35 minutes (depends on how thinly you flattened the chicken breasts), taking them out about half way through to brush with more vinaigrette.