Before I get too carried away on spring break (being spent at home, catching up on reading and laundry), I wanted to share this YUMMY recipe!
Chicken Florentine in a Croissant
Ingredients:
(1) package chicken tenders (easier to shred & faster to cook)
(1) package frozen spinach
(1) container of shredded parmesan cheese
(2) packages croissant rolls
Herbs & Spices to taste
(I used black pepper, thyme, basil. You can also garnish with fresh parsley if you're putting it out on a platter)
Directions:
Boil chicken until cooked to 170 degrees, remove from heat, drain. Using two forks, shred chicken. Add in some spice here (I added some black pepper). Here, you can start cooking the frozen spinach, so you can shred while it cooks. All I added was 1/2 c. water, the last of the spices (more black pepper, thyme, basil) and the package of spinach. Once spinach is cooked & drained, add some of the parmesan to it. (This helps melt some of the cheese). Stir together. Add to shredded chicken, and add the last of the cheese. TASTE! This will help you decide if you need more of something. Now, on your baking pan or stone, separate the croissant rolls so you can stuff it with this Florentine goodness. I found it's easier to use my hands. Fill the center with the Florentine, and fold over the croissant. (Confused? See pics below). For added goodness, (Alex liked these ones especially) before baking, sprinkle shredded parmesan cheese on top of the croissant. Bake to croissant specifications. If you have leftover filling, refrigerate & add to salad, make a sandwich, etc. Enjoy!
