Chicken Florentine With Mozzarella

• 3 chicken breasts halved lengthwise
• 6 slices prosciutto
• 2 tablespoons vegetable oil
• 3 tablespoons butter
• 7 ounces button mushrooms quartered
• 1 clove garlic minced
• 7 ounces baby spinach
• 1/2 tablespoon lemon juice
• 1 1/4 cups heavy cream
• 2 tablespoons fresh chives finely chopped
• 5 1/4 ounces mozzarella thinly sliced
• salad tomato, 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 halved lengthwise, vegetable oil, butter, mushrooms, garlic, baby spinach, lemon juice, heavy cream, chives, mozzarella, salad tomato

Taken from www.yummly.com/recipe/Chicken-Florentine-with-Mozzarella-1406196 (may not work)