4 whole chicken breasts
2 beaten eggs
1/4 c. flour
1 tsp. salt
Juice of 1/2 lemon
1/2-3/4 c. chicken broth
Parmesan cheese
1/2 c. dry white wine
4 oz. Mozzarella cheese
1 1/2 lbs. fresh spinach
3 tbsp. butter

Skin and bone chicken. Dip in eggs. Dredge in flour. Saute in oil over low flame, 10 minutes each side. (Use pan that can go into oven). Cook fresh spinach in boiling water, drain, chop and add butter to taste. Top sauteed chicken with spinach.

Sprinkle with Parmesan cheese and place slice of Mozzarella cheese over. Bake 10-12 minutes in preheated 350 degree oven. Remove chicken and keep warm in oven. Add wine and lemon juice to juices of chicken. Cook wine until reduced to 1/2 liquid. Add chicken broth, simmer 2 minutes. Pour sauce over chicken. Serve hot. Serves 4.