Stuffed Chicken Florentine

Stuffed Chicken Florentine

12 small (or 6 large – cut in half) chicken breasts, boneless, skinless
6 ounces mushrooms, fresh, chopped
1 small onion, chopped
2 tsp lite butter OR olive oil
1/2 tsp garlic, diced in water
16 ounces frozen chopped spinach
1/3 cup Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Pepper for seasoning
2 tbsp lemon juice
2 tbsp garlic, diced in water

Thaw chicken and spinach overnight under refrigeration. Heat butter in saucepan. Add mushrooms, onions, and garlic and cook, stirring occasionally, until vegetables are tender. Remove from heat.
Mix spinach, parmesan cheese, salt, and pepper into cooked vegetables.
Spread chicken breast flat, skin side down. Place 1/4 cup spinach mixture in center of chicken breast and fold tightly, securing with a toothpick.
Combine lemon juice and garlic. Baste chicken with mixture. Season with pepper (I used an Italian-style pepper grinder blend). Bake at 375 degrees for 40-45 minutes, or until done. Brown chicken under broiler for several minutes, if necessary, until golden. Remove tooth picks before serving. Serve with pan juice.

Yield: 12 servings
Nutritional information (approximate): 150 calories, 0 g carbs, 2 g fat, 25 g protein, 2 g fiber

Adapted from the Oktibbeha County Hospital Recipe file