Here’s Artisan Kitchen’s delicious recipe for Chicken Florentine.
– 1 1/2 pound cream cheese
– 6 cups french spinach, stems removed
– 1 tablespoon anisette
– 2 tablespoons garlic salt
– 1 tablespoon each of fresh tyme, oregano, and rosemary
Blend in mixer using paddle. Do not over-beat or spinach will dissolve and turn mixture green.
Toss the chicken breast with a little olive oil, salt, and cracked black pepper.
Cut slots in bottom of chicken breast.
Place about an ounce of filling in each pocket.
Tuck ends in.
Top with a mixture of croissant crumbs and dried onions.
Bake 25-35 minutes at 350F.