You are here: Home » Recipes » Chicken and Spinach Melts Chicken and Spinach Melts Yield 4 servings PrintEmail Ingredients 4 -- boneless, skinless chicken breast halves1/2 cup flour2 teaspoons Italian seasoning1 -- teas[ppn salt1/2 teaspoon black pepper4 tablespoons olive oil, divided1 -- lemon6 ounces mushrooms, sliced2 -- shallots, chopped1/2 cup dry white wine1/2 cup canned chicken broth2 tablespoons butter1 package (8 ounces) fresh baby spinach1/4 teaspoon salt1/8 teaspoon fresh grated nutmeg4 -- very thin slices prosciutto4 -- deli slices provolone cheese -- Garnish: lemon slices Instructions On work surface pound chicken breast halves between plastic sheets till about 1/4-inch thick. Blend flour, seasoning, 1 teaspoon salt and black pepper in a shallow dish. Dredge chicken in flour mixture, coating lightly. Heat 3 tablespoons oil in a 12-inch non- stick skillet over medium high heat. Add chicken and cook 3 minutes per side, or until juices run clear and chicken is cooked through. Squeeze the juice from one lemon and drizzle over cooked chicken. Remove chicken to a baking sheet. Add mushrooms, shallots and wine to same skillet. Cook 2-3 minutes. Add broth and simmer 3-5 minutes, until sauce thickens slightly. Remove pan from heat. Meanwhile, in a 10-inch skillet melt butter in 1 tablespoon olive oil over medium heat. Add spinach and cook until wilted. Season with 1/4 teaspoon salt and nutmeg. Arrange 1 slice prosciutto over each chicken breast half on baking sheet, folding to fit chicken. Top each with a mound of spinach. Spoon 1/4 the mushroom mixture over each. Top each with a slice of cheese. Place baking pan under broiler and broil 2-3 minutes, or till cheese is melted and lightly browned. Arrange chciken on platter and garnish with lemon wedges. Serves 4.