Chicken Florentine

I love chicken and am constantly in search of a way to make it different and special. It is my belief that this dish is how I won my way into the heart of the man of my dreams! It’s not always easy to make a main dish just for 2… but this one is a snap! Your butcher or deli person can butterfly the chicken breasts for you. You can also use boneless thighs.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  toothpicks
• 4  large boneless chicken breasts, Butterflied and pounded
• 1⁄4 cup  finely chopped fresh  Baby Spinach, plus
• 6  leaves  fresh  Baby Spinach, set aside whole
• 1⁄2 cup part-skim ricotta cheese
• 1⁄4 cup  shredded  fontinella cheese (sharp Italian table cheese)
• 1 1⁄2 teaspoons  crushed garlic
• 1  egg, beaten
• 1⁄2 cup milk
• 1 1⁄2 cups  seasoned bread crumbs

Directions

1. -Preheat oven to 400.
2. -Lay the butterflied chicken breasts out flat and cover with reserved whole spinach leaves.
3. -In a mixing bowl combine chopped spinach, ricotta cheese, Fontinella Cheese and garlic.
4. -Spoon mixture into the center of the chicken breasts.
5. -Fold chicken over the cheese mixture and secure with toothpicks, almost like sewing.
6. -In a shallow dish or pie plate beat the 2 eggs and add milk. In another dish, pour the breadcrumbs.
7. -Dredge the chicken first in the egg mixture to coat it and then completely cover in breadcrumbs.
8. -Place in oven safe dish and bake for 20 minutes.