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serves: 4
4
skinless chicken breast
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound fresh spinach
3 teaspoons butter
2 teaspoons chopped
shallots
1/8 teaspoon nutmeg
2 ounces cubed Swiss cheese
1/2 pound
sliced mushrooms
1 teaspoon lemon juice
1/4 cup dry white wine
1
cup chicken stock
1 cup chopped tomatoes
8 fresh basil leaves
Pound chicken breasts lightly between sheets of plastic wrap.
Sprinkle with salt and pepper. Wash and rinse spinach.
Heat half butter in
saucepan or skillet. Add shallots. Cook briefly and then add spinach and
nutmeg.
Cook until spinach is wilted and moisture has evaporated. Remove
spinach from pan and cool.
In center of each chicken breast and place equal
portion of spinach along with cheese.
Fold sides of and then ends over the
stuffing. Place the chicken in steamer and steam for 5 minutes.
Melt
remaining butter in small pan. Add remaining ingredients and reduce to half.
Serve over chicken. Garnish with basil leaves.
