Stuffed Chicken Florentine

• 24 ounces boneless skinless chicken breasts
• 3 medium button mushrooms, sliced
• 4 ounces cream cheese
• 1 1/2 ounces goat cheese, you'll need more cream cheese if you leave it out (optional)
• 4 -5 dashes hot sauce, to taste (I use Cholula)
• 9 ounces frozen spinach
• 14 ounces artichoke hearts
• 3 -4 garlic cloves (pressed or finely minced)
• 1 tablespoon olive oil
• prepared balsamic dressing (I use Bertolli brand)
• salt and pepper, to taste

1. Thaw, drain and squeeze spinach.
2. Rinse, drain and squeeze artichoke hearts.
3. Saute garlic with olive oil over med/high heat.
4. Add cream cheese, goat cheese, spinach, artichoke hearts, hot sauce, and garlic to med-low sauce pan. Stir until cheeses are melted and everything is combined.
5. Flatten chicken breasts, season with salt and pepper.
6. Put 2-3 tbs of spinach mixture onto each chicken breast, top with sliced mushrooms and then roll it up or fold it over.
7. Brush with balsamic vinaigrette.
8. Bake at 350u0b0F for 15-35 minutes (depends on how thinly you flattened the chicken breasts), taking them out about half way through to brush with more vinaigrette.

chicken breasts, button mushrooms, cream cheese, goat cheese, hot sauce, frozen spinach, hearts, garlic, olive oil, balsamic dressing, salt

Taken from www.food.com/recipe/stuffed-chicken-florentine-198614 (may not work)