Recipes:
# Chicken Florentine
## INGREDIENTS
4 skinless, boneless chicken breasts (6 ounces each)
1 (9-ounce) package frozen chopped spinach, thawed
4 mushrooms, chopped
½ cup chopped celery
¼ cup chopped onion
3 tablespoons butter, divided
2 slices day-old bread, crumbled
Salt and pepper
**SERVES 4**
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## Make Ahead
The chicken can be stuffed and readied for baking 1 day ahead. Wrap each parcel individually in plastic wrap and refrigerate.
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## VARIATION
For a cheesy flair, add 1 tablespoon grated Parmesan cheese to each spoonful of stuffing.
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### 1
Preheat oven to 325°F. Pound chicken to ¼-inch thickness between plastic wrap; set aside. Drain spinach and squeeze dry; set aside.
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### 2
Sauté mushrooms, celery and onion in 2 tablespoons butter in skillet over medium heat for 4 minutes. Add spinach and bread; add salt and pepper. Mix well.
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### 3
Spoon stuffing onto chicken. Overlap ends to enclose filling and secure with toothpicks. Place in a lightly greased baking dish. Brush with remaining butter.
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### 4
Bake for 30 minutes or until chicken is cooked through. Remove toothpicks. Cut into slices.
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## Make It Quicker
• To save time required to clean and stem mushrooms, buy the pre-sliced mushrooms available in the produce section of the supermarket.
• To crumble the bread, remove the crusts from each piece and cut into 4 pieces. Process by pulsing on and off in the food processor several times until the desired coarseness is achieved. Leftovers can be frozen for up to 1 month.
