Chicken Florentine


4 Med Size Boneless Skinless Chicken Breast
2 10 oz Pk of Frozen Leaf Thawed but not drained
4 Cloves of Chopped Garlic
1 Tbl of Olive Oil
2 Tbl of Butter
1 Cup of Chicken Stock
Shredded Mozzarella or Cheddar Cheese or a Combination of Both
1 Pinch of Nutmeg
1 Cup of Grating Cheese
Salt & Pepper
1/2 Cup of Toasted Bread Crumbs

In a large sauté pan with a lid, heat pan and add oil an 1 Tbl of butter over medium high heat. When butter has
melted, add the chicken and sauté on all sides until lightly brown. Remove and set aside.

In the same pan add the thawed but not drained spinach, garlic, nutmeg, the other Tbl of butter and stock stirring
and scrapping up the brown bits from the chicken from the bottom of the pan and bring it to a simmer.

Stir in the grated cheese and then add the chicken back to the pan pushing them down into the spinach but not
all the way. Cover and continue to cook for 20 minutes or until chicken juices are clear.

Uncover pan and liberally sprinkle shredded cheese on top of the chicken and spinach. Cover again and continue
cooking on low until cheese has melted. When cheese has melted, dust chicken lightly with toasted bread crumbs
and serve.
To serve, scoop out the chicken with th spinach with juices and serve over rice or serve plain if you are watching
your carbs.