Florentine Chicken Dijon Sandwich

• 1 cup butter
• 6 gal. fresh spinach leaves, torn
• 3 qt. Fresh mushrooms, thinly sliced
• 2 Tbsp. garlic powder
• 3 cups GREY POUPON Country Dijon Mustard
• 48 boneless skinless chicken breasts, butterflied
• 48 slices KRAFT Pasteurized Process Swiss Cheese Slice
• 48 rolls Onion rolls, split, toasted

1. Melt butter in large saucepan or in steam-jacketed kettle on medium heat.
2. Add spinach, mushrooms and garlic powder; mix well.
3. Cook until spinach is wilted and mushrooms are softened, stirring occasionally.
4. Remove from heat; drain.
5. Add mustard; mix well.
6. Keep warm in a deep third pan or shallow half pan on steam table.
7. Meanwhile, grill chicken 3 to 4 minutes on each side or until cooked through (165F).
8. For each serving: Top 1 chicken breast with 1/3 cup of the spinach mixture and 1 process cheese slice.
9. Grill 1 minute or until process cheese begins to melt.
10. Place on bottom half of roll; cover with top of roll.
11. Serve immediately.

butter, fresh spinach leaves, fresh mushrooms, garlic powder, chicken breasts, swiss cheese, onion rolls

Taken from www.kraftrecipes.com/recipes/florentine-chicken-dijon-sandwich-97225.aspx (may not work)