Chicken and Spinach Melts

  • Yield: 4 servings


4-- boneless, skinless chicken breast halves
1/2cup flour
2teaspoons Italian seasoning
1-- teas[ppn salt
1/2teaspoon black pepper
4tablespoons olive oil, divided
1-- lemon
6ounces mushrooms, sliced
2-- shallots, chopped
1/2cup dry white wine
1/2cup canned chicken broth
2tablespoons butter
1package (8 ounces) fresh baby spinach
1/4teaspoon salt
1/8teaspoon 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.