Chicken Florentine

• 4 toothpicks
• 4 large boneless chicken breasts, Butterflied and pounded
• 14 cup finely chopped fresh Baby Spinach, plus
• 6 leaves fresh Baby Spinach, set aside whole
• 12 cup part-skim ricotta cheese
• 14 cup shredded fontinella cheese (sharp Italian table cheese)
• 1 12 teaspoons crushed garlic
• 1 egg, beaten
• 12 cup milk
• 1 12 cups seasoned bread crumbs

1. -Preheat oven to 400.
2. -Lay the butterflied chicken breasts out flat and cover with reserved whole spinach leaves.
3. -In a mixing bowl combine chopped spinach, ricotta cheese, Fontinella Cheese and garlic.
4. -Spoon mixture into the center of the chicken breasts.
5. -Fold chicken over the cheese mixture and secure with toothpicks, almost like sewing.
6. -In a shallow dish or pie plate beat the 2 eggs and add milk.
7. In another dish, pour the breadcrumbs.
8. -Dredge the chicken first in the egg mixture to coat it and then completely cover in breadcrumbs.
9. -Place in oven safe dish and bake for 20 minutes.

toothpicks, chicken breasts, ricotta cheese, fontinella cheese, garlic, egg, milk, bread crumbs

Taken from www.food.com/recipe/chicken-florentine-242664 (may not work)