DECK THE HALLS CHICKEN FLORENTINE

  1. 1 10 oz pkg frozen spinach, thawed and squeezed thoroughly of water
  2. 3 roma tomatoes, squeeze the seeds out and dice
  3. 3 cloves garlic chopped
  4. 1 -2 cups shredded Italian cheese blend
  5. salt and pepper
  6. 1 egg, slightly beaten

3 boneless, skinless chicken breasts, butterflied
1 cup cream
dry bread crumbs
EVOO (ahem)

Spray a baking dish with Pam. Combine first 6 ingredients in a bowl. Place a mound of stuffing mixture inside each chicken breast and fold over. Layer any leftover mixture in the bottom of the baking dish. Lay the chicken breasts on top and drizzle with EVOO (ahem). Sprinkle with some dry bread crumbs, I used Italian flavored Panko crumbs. Slowly pour about 1 cup cream around the chicken. Cover and bake in 400° oven til chicken is cooked through, about 30-40 minutes uncovering during last 10 minutes to brown the chicken. Spoon spinach mixture on bottom of dish over some pasta of your choice.

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