Florentine Stuffed Chicken

½ cup chopped fresh mushrooms
1/3 cup diced red bell pepper
1 small garlic clove, minced
1 ½ cup packed, chopped spinach leaves
1/8 tsp salt
Dash of black pepper
¼ cup chive/onion cream cheese
1 ½ tsp flour
2 boneless/skinless chicken breasts, flattened
2 firm slices of white bread
2 tbsp parmesan cheese, grated
1 tbsp melted butter
1 egg white

1. in a skillet with olive oil cook mushrooms and garlic for ~3-4 mins, add spinach, salt and pepper and continue cooking for ~2-3mins – remove from heat and let cool on a paper towel lined plate
2. combine cream cheese and flour – mix
3. grate/chop/whatever until you have bread crumbs, mix with grated parmesan cheese, set aside
4. mix cream cheese mixture and spinach mixture together
5. pour butter over bread/cheese mixture and toss until coated
6. spread mixture over chicken breasts, roll up and brush chicken with egg whites, then roll in bread/cheese crumb mixture
7. bake at 425 for ~25-30mins

**adapted from Pampered Chef: Stoneware Inspirations – page 105


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