Chicken Florentine Quesadillas

• 2 whole Boneless, Skinless Chicken Breasts
• 1/4 cups Zesty Italian Dressing
• 1 Tablespoon Butter
• 1/2 teaspoons Garlic, Minced
• Salt And Pepper, to taste
• 2 whole Handfuls Of Fresh Spinach
• 1/2 cups Sliced Mushrooms (canned)
• 1/2 cups Alfredo Sauce
• 1/2 cups Mozzarella Cheese Or Italian Cheese Blend, Shredded
• 2 whole Flour Tortillas

1. 1.
2. On Medium heat, cook chicken breasts together with the Italian dressing, butter, garlic, salt and pepper for 20 minutes or until chicken is no longer pink, turning halfway through.
3. Remove the mixture from the pan.
4. Allow chicken to cool and then shred.
5. Set chicken aside.
6. 2.
7. On Medium heat, cook spinach and mushrooms about 5 minutes, or until the spinach is wilted.
8. Remove from pan and set the spinach aside.
9. 3.
10. Reduce heat to Medium-Low.
11. Lay one tortilla flat in the same pan.
12. Spoon half of the alfredo sauce onto the tortilla and spread evenly.
13. Add half of the cheese, then add half of chicken, spinach and mushrooms.
14. Fold tortilla over.
15. Cook for 2-3 minutes and turn over.
16. Cook for an additional 2-3 minutes or until tortilla is brown on both sides.
17. Cut in half and serve.
18. Repeat with remaining tortilla and filling.
19. Makes 2 quesadillas.

chicken breasts, italian dressing, butter, garlic, salt, fresh spinach, mushrooms, alfredo sauce, mozzarella cheese, flour tortillas

Taken from tastykitchen.com/recipes/main-courses/chicken-florentine-quesadillas/ (may not work)