Stuffed Chicken Florentine - cooking recipe

Ingredients

4 boneless skinless chicken breasts
1 (12 ounce) container spinach artichoke dip
2 eggs
1/2 cup breadcrumbs
salt and pepper

Preparation

Preheat oven to 350 degrees.
Place each breast on large sheet of plastic wrap, cover with second sheet.
Pound with meat pounder until 1/4\" thick.
Add 3 Tbls.
of Spinach Artichoke Dip to center of each breast.
Fold breast and secure with toothpick.
Beat eggs.
Dip breast in egg mixture and then roll in breadcrumbs.
Place in a baking dish.
Bake for 45 minutes to 1 hour.
Serve.