STUFFED ITALIAN CHICKEN FLORENTINE - STEPHANIE GODKE
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Stuffed Italian Chicken Florentine - Stephanie Godke
6 boneless skinless chicken breasts flattened
6 large slices of prosciutto
6 mozzarella string cheese sticks or cut cheese to similar size
6 large basil leaves
12 or more large spinach leaves
½ cup Italian salad dressing
½ cup panko bread crumbs
½ cup instant mashed potato flakes [plane or cheese]
Marinate the chicken breasts in the Italian dressing for about 30 minutes. While the chicken marinates, mix the potato flakes and bread crumbs. Remove the chicken from the Italian dressing and lay the basil leaf and spinach leaves in the middle of the breast. Lay the cheese sticks on one side of the chicken then roll it up to create a pinwheel with cheese in the middle. Gently roll the chicken in the crumb and potato flake mixture and place seam side down in a parchment lined baking sheet. Bake at 350 degrees for about 30 minutes until chicken tests done.
This can be served with pasta and marinara sauce or Alfred sauce.