Mrs. Cubbison's Chicken Florentine

Servings: 4

Prep Time: 15 min

Cook Time: 20 min


1 5-ounce bag; Mrs. Cubbison's Butter & Garlic Restaurant Style Croutons

1 (16 ounce); package frozen, chopped spinach, thawed and drained

2 cups; part skim, shredded mozzarella cheese

1/4 cup; grated Parmesan cheese

1 large egg, lightly beaten

4 boneless, skinless chicken breasts


  1. Preheat oven to 375°F.
  2. In a food processor or blender (or crushing with a rolling pin in a zip top bag), crush or crumb Mrs. Cubbison's Butter & Garlic Restaurant Style Croutons to fine crumbs.
  3. Place thawed, drained frozen chopped spinach into a medium bowl and add 1/4 cup crumbs, mozzarella and parmesan cheeses and lightly beaten egg; stir well to combine.
  4. Using a sharp knife carefully split the boneless, skinless chicken breasts and fill with the spinach mixture. Roll in remaining crouton crumbs and place on a nonstick cookie sheet.
  5. Bake at 375°F for 20 minutes, or until lightly golden brown.
  6. Slice and serve with pasta and steamed vegetables or tossed salad.