1. Cook spinach as directed and squeeze to drain. Stir in butter and = set aside. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = 2. Meanwhile, gently pound chicken between waxed paper or plastic wrap= . Work from centre until ¼" thick. In shallow bowl, combine bread crum= bs and basil. Coat breasts with crumb mixture. = = = = = = = = = = = = = = = =

3. In large skillet over med-high, heat oil until hot. Add d chicken an= d

cook 5-7 mins on each side until lightly browned and cooked through. = =

4. Reduce heat to low and spoon cooked spinach evenly over each breast= .

Sprinkle with cheese. Cover pan, and cook until cheese is melted. = = =

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Serve with seasoned rice (Lemon & Garlic Rice is good). = = = = = = = =

Per serving: = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =

370 calories, 22g fat (53% Cff) = = = = = = = = = = = = = = = = = = = =

9g sat. Fat, 105mg chol = = = = = = = = = = = = = = = = = = = = = = = = =

450g sodium = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =