Chicken Florentine With Mozzarella

• 3 None chicken breasts, halved lengthwise
• 6 slices prosciutto
• 2 tbsp vegetable or olive oil
• 3 tbsp butter
• 7 oz button mushrooms, quartered
• 1 clove garlic, minced
• 7 oz baby spinach
• 1/2 tbsp lemon juice
• 1 1/4 cups heavy cream
• 2 tbsp fresh chives, finely chopped
• 5.25 oz mozzarella, thinly sliced
• None None tomato salad, to serve

1. Preheat oven to 425u0b0F. Wrap each piece of chicken in a slice of prosciutto. Heat 1 tbsp oil over medium heat, sear chicken for 2 mins per side, or until golden brown. Set aside.
2. Add remaining oil and butter to pan, add mushrooms and garlic and saute over medium heat for 2-3 mins, or until mushrooms are tender. Add spinach and cook for 1-2 mins, or until spinach wilts. Add lemon juice, cream and chives. Bring to a boil then remove from heat.
3. Transfer 1/2 the spinach mixture to a large baking dish. Arrange chicken over top then cover with remaining spinach mixture. Top with mozzarella and bake for 15-20 mins, or until golden and bubbly. Let cool for 5 mins then serve with tomato salad.

chicken breasts, vegetable, butter, button mushrooms, clove garlic, baby spinach, lemon juice, heavy cream, fresh chives, mozzarella, tomato salad

Taken from recipes-plus.com/api/v2.0/recipes/23608 (may not work)