4 chicken breasts, boned
1/4 c. flour
1 tsp. salt
2 eggs, beaten
2 tbsp. vegetable oil
10 oz. pkg. frozen spinach, chopped
1 tbsp. butter
2 oz. Parmesan cheese
4 oz. Mozzarella cheese, sliced
1/3 c. white wine
Juice of 1/2 lemon
1/2 c. chicken broth

Dredge chicken in salted flour. Dip in egg. Saute in oil 10 minutes on each side. Cook and drain spinach. Top with butter. Place chicken in 9 x 12 inch baking dish. Top each breast with spinach. Top with Parmesan cheese and then Mozzarella. Bake at 350 degrees for 35 minutes. Remove chicken to heated platter, keep warm.

Make Sauce: Add wine and lemon juice to pan. Simmer and scrape until liquid is 1/2 gone. Add chicken broth; stir and simmer 2 minutes. Pour over chicken or serve separately. 3-4 servings.