Chicken Breast Florentine

• 4 chicken breast halves
• 4 ounces cooked spinach
• 1 ounce pine nuts
• 1 ounce grated grana padano
• 1 12 ounces olive oil
• 1 garlic clove
• 1 bay leaf
• 23 cup dry white wine
• 1 lemon, juice of
• salt and pepper

1. Pierce each chicken breast with tip of knife to make a pocket.
2. Chop the spinach.
3. Add pine nuts and grated cheese.
4. Stuff spinach mixture into pockets of chicken and close with toothpicks.
5. In sauce pan, warm olive oil with garlic and bay leaf.
6. Add chicken and brown them all around.
7. Season with salt and pepper.
8. Pour wine over chicken and let it evaporate.
9. Add lemon juice.
10. Cover the pan and let chicken cook completely.

chicken, nuts, padano, olive oil, garlic, bay leaf, white wine, lemon, salt

Taken from www.food.com/recipe/chicken-breast-florentine-248616 (may not work)