Chicken and Spinach Melts
- Yield 4 servings
- 4 -- boneless, skinless chicken breast halves
- 1/2 cup flour
- 2 teaspoons Italian seasoning
- 1 -- teas[ppn salt
- 1/2 teaspoon black pepper
- 4 tablespoons olive oil, divided
- 1 -- lemon
- 6 ounces mushrooms, sliced
- 2 -- shallots, chopped
- 1/2 cup dry white wine
- 1/2 cup canned chicken broth
- 2 tablespoons butter
- 1 package (8 ounces) fresh baby spinach
- 1/4 teaspoon salt
- 1/8 teaspoon fresh grated nutmeg
- 4 -- very thin slices prosciutto
- 4 -- deli slices provolone cheese
- -- Garnish: lemon slices
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.