Easy Chicken Gismonda

• 2 whole chicken breasts, boned and split
• salt and pepper
• 1/2 cup fine dry breadcrumb
• 1/2 cup butter or 1/2 cup margarine
• 2 lbs spinach, cleaned and stemmed
• 1 cup minced mushroom
• 3/4 - 1 cup whole mushroom
• 1 tablespoon minced garlic
• 1 teaspoon chopped fresh thyme
• 1 -2 tablespoon olive oil

1. Season chicken to taste with salt and pepper. Roll in breadcrumbs and saute in 4 Tbls. butter in skillet until cooked through. Meanwhile, blanch spinach in boiling water for 1 minute. Drain. Brown half of remaining butter in another skillet and saute spinach until just tender. Remove chicken from pan and add remaining butter. Add minced mushrooms and saute until light brown. Place spinach on platter. Arrange chicken breasts over spinach and cover with mushrooms. Drizzle butter remaining in pan over chicken. Garnish with whole mushrooms.
2. For the whole mushrooms on top- toss the mushrooms in olive oil, minced garlic, and chopped fresh thyme and arrage on a roasting pan. Lightly season with salt and pepper and roast at about 400 degrees for just under 10 minutes or until they become nice and tender. Top the finished dish with the roasted mushrooms. Mushrooms can be made ahead of time and placed in fridge covered with clear wrap.

chicken breasts, salt, breadcrumb, butter, spinach, mushroom, mushroom, garlic, thyme, olive oil

Taken from www.food.com/recipe/easy-chicken-gismonda-410365 (may not work)