Recipe - Chicken Gismonda

2 Whole chicken breasts*
Salt, pepper
One half cup Fine dry bread crumbs
One half cup Butter or margarine
2 pound Spinach; cleaned and stemmed
1 cup Minced mushrooms
Whole mushrooms (optional)

*Note: chicken breasts should be boned and split. Season chicken to taste
with salt and pepper. Roll in bread crumbs and saute in 4 tablespoons
butter in skillet until cooked through. Meanwhile, blanch spinach in
boiling water 1 minute. Drain. Brown half of remaining butter in another
skillet and saute spinach until just tender. Remove chicken from pan and
add remaining butter. Add minced mushrooms and saute until light brown.
Place spinach on platter. Arrange chicken breasts over spinach and cover
with mushrooms. Drizzle butter remaining in pan over chicken. Garnish with
whole mushrooms, if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini