4 thin sliced chicken breasts
2 eggs, beaten
½ stick butter
2(10oz) bags fresh baby spinach
parmesan cheese, grated
4 slices mozzarella
½ cup chicken broth
½ cup white wine
½ cup lemon juice, freshly squeezed
Preheat the oven to 325°.
Cook the spinach according to directions and drain.
Dip the filets in flour and then in egg wash. In a large skillet, sauté in butter for about 4 minutes turning and lightly browning the chicken. Remove to a large flat casserole dish and top each with cooked spinach.
Sprinkle each filet with parmesan cheese and top with a slice of mozzarella.
Add the chicken broth to the same pan used to sauté the filets to deglaze. Then add the wine and lemon juice. Stir. Pour over the chicken.
Bake for 30 minutes. The cheese should be melted and the filets heated thoroughly.
Goes will with pasta as a side.