10 oz. pkg. Green Giant Harvest fresh cut leaf spinach
3 tbsp. butter, melted
2 whole chicken breasts, skinned, halved, boned
1/3 c. dry bread crumbs
1/4 tsp. basil leaves
2 tbsp. oil
2 oz. (1/2 c.) shredded mozzarella cheese

Cook spinach as directed on package; squeeze to drain. Stir in butter; set aside. Place 1 chicken breast half boned side up between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick. Repeat with remaining chicken breast.

In small bowl, combine bread crumbs and basil. Coat chicken breasts with crumb mixture. Heat oil over medium-high heat in large skillet. Cook chicken breasts 5-7 minutes on each side or until lightly browned and no longer pink. Reduce heat. Spoon cooked spinach evenly over each chicken breast half; sprinkle with cheese. Cover; cook until cheese is melted. 4 servings.