Florentine Chicken Dijon Sandwich

• 1 cup butter
• 6 gal. fresh spinach leaves, torn
• 3 qt. Fresh mushrooms, thinly sliced
• 2 Tbsp. garlic powder
• 3 cups Dijon mustard
• 48 each boneless skinless chicken breasts (4 oz./115 g each), buttterflied
• 48 each onion sandwich rolls, split, toasted
• 48 slices Casino Swiss Slices

1. Melt butter in saucepan or steam-jacketed kettle on medium heat.
2. Add spinach, mushrooms and garlic powder; cook until spinach is wilted and mushrooms are tender, stirring occasionally.
3. Drain spinach mixture.
4. Stir in mustard.
5. Cover to keep warm.
6. Grill chicken on medium heat 5 to 6 min.
7. on each side or until done (170F).
8. For each serving: Fill 1 roll with 1 chicken breast, 1/3 cup (75 mL) of the spinach mixture and 1 cheese slice.
9. Serve immediately.

butter, fresh spinach leaves, fresh mushrooms, garlic powder, dijon mustard, chicken breasts, onion, casino

Taken from www.kraftrecipes.com/recipes/florentine-chicken-dijon-sandwich-113309.aspx (may not work)