Mrs. Cubbison's Chicken Florentine

Method

Preheat oven to 375°F.

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.

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.

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.

Bake at 375°F for 20 minutes, or until lightly golden brown.

Slice and serve with pasta and steamed vegetables or tossed salad.