Stuffed Chicken Breast Florentine

Servings: 2

2 Fresh Chicken Breasts
4 Rounds of Provolone Cheese
1 Bunch Fresh Spinach
Seasoned Breadcrumbs
Milk

Take fresh chicken breasts and pound them out to equal thickness. Make horizontal slit to create a pocket inside the breast. Thoroughly wash and drain spinach. Open pocket to chicken breast, line with 1 round provolone, then stuff with handful of spinach. Repeat and secure with toothpicks or butcher's string. Take stuffed breast and dip in shallow bowl of milk just to coat (You could also use egg wash, but I don't like eggs so I use milk!), then roll in breadcrumbs. Lay onto a glass baking dish that has been coated with a bit of olive oil. This can now be covered and set in the refrigerator for baking later, or place in 350 degree oven for approx 30-40 minutes or until internal temp reaches 180 degrees. In the last 10 minutes of baking, add cheese of your choice on top of breast to melt (I like a Parm/Asiago/Romano blend myself!). Serve with mashed potatoes & rest of spinach - steamed - for a complete meal!

Hints: The stuffed breasts can also be frozen once they are prepared - simply place in a covered freezer-to-oven safe dish. Place from freezer to refrigerator 12-24 hours before desired cooking time.