Stuffed Chicken Florentine

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thaw, drain and squeeze spinach.
  • Rinse, drain and squeeze artichoke hearts.
  • Saute garlic with olive oil over med/high heat.
  • 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.
  • Flatten chicken breasts, season with salt and pepper.
  • Put 2-3 tbs of spinach mixture onto each chicken breast, top with sliced mushrooms and then roll it up or fold it over.
  • Brush with balsamic vinaigrette.
  • 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.
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