2 whole chicken breasts
Pinch rosemary
1 c. water
2 tbsp. melted butter
2 tbsp. all purpose flour
1 c. milk
1 egg yolk, beaten
Juice of 1/2 lemon
1/2 tsp. grated lemon rind
1/2 c. mayonnaise
2 (10 oz.) pkgs. frozen spinach, asparagus, or broccoli, cooked & drained
Grated Parmesan cheese

Place chicken breasts, rosemary, salt, pepper and water in saucepan; bring to a boil. Cover and cook over low heat for 10 to 15 minutes or until chicken is tender. Drain, reserving chicken broth. Combine butter and flour; cook over low heat, stirring constantly, until smooth. Combine milk and 1/2 cup reserved chicken broth; gradually add to flour mixture. Cook, stirring constantly, until smooth and thickened. Blend in egg yolk, lemon juice and lemon rind; cook 1 minute, stirring constantly. Add mayonnaise, mixing well. Layer half of spinach, chicken and sauce in a lightly greased 2 quart casserole. Repeat layers, sprinkle with cheese. Bake at 350 degrees for 30 minutes. Yield: 6 to 8 servings.