Stuffed Chicken Florentine

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 24 ounces boneless skinless chicken breasts
• 3 medium button mushrooms, sliced
• 4 ounces cream cheese
• 1 1/2 ounces goat cheese, you'll need more cream cheese if you leave it out (optional)
• 4 -5 dashes hot sauce, to taste (i use cholula)
• 9 ounces frozen spinach
• 14 ounces artichoke hearts
• 3 -4 garlic cloves (pressed or finely minced)
• 1 tablespoon olive oil
• prepared balsamic dressing (i use bertolli brand)
• salt and pepper, to taste

Recipe

• 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.