Chicken Breast Florentine
- 1 (10 oz.) bag triple washed spinach, rinsed (do not dry)
- 1 garlic clove, minced
- freshly ground pepper to taste
- 2 oz. cooked lean ham, cut into strips
- 1/4 tsp. dried thyme
- 4 skinless, boneless chicken breast halves (4 oz. each)
- 4 tsp. olive oil
- 1/2 c. dry white wine
- 1/4 tsp. salt
- Heat large nonstick skillet over medium heat. Add spinach, garlic and pepper. Cook, covered, until spinach wilts, about 2 minutes. Let cool; squeeze out excess liquid. Stir in ham and a pinch of thyme. Cut a long, thin pocket into each chicken breast. Stuff spinach mixture into pockets, then press the edges of chicken together and seal closed with toothpicks. In same skillet, heat oil. Add chicken and brown on each side, turning once or twice. Add wine, salt and remaining thyme; reduce heat to low. Simmer, covered, until chicken is cooked through, about 10 minutes. Serve topped with pan juices. Serves 4.
triple washed spinach, garlic, freshly ground pepper, cooked lean ham, thyme, skinless, olive oil, white wine, salt
Taken from www.cookbooks.com/Recipe-Details.aspx?id=85095 (may not work)