This classic chicken dish is made with frozen, chopped spinach, heavy cream and lots of parmesan cheese.

INGREDIENTS:
2 (10 ounces) packages frozen chopped spinach
4 single chicken breasts, boned and skinned
1/4 pound sweet butter
Flour for dredging
1 teaspoon salt
1/4 teaspoon pepper
1 cup whipping cream
2/3 cup freshly grated parmesan cheese

PREPARATION:
Thaw and squeeze dry spinach. Spread on bottom of buttered au gratin or 9-inch Pyrex dish. Cut each chicken breast in half horizontally (butterflied). Melt butter in shallow pan. Place flour in separate shallow pan. Dredge each piece of chicken in flour, then in butter and place on top of spinach-one layer only. Sprinkle with salt and pepper. Cover with whipping cream and sprinkle with parmesan cheese. Bake at 400 degrees for 20 minutes or until just done.

This is really good with a loaf of crusty french bread. I sometimes double the spinach, cream and parmesan because my family loves to scoop it up with bread.