4 chicken breasts, boned & skinned
Flour
2 eggs, beaten
1/2 stick butter
1 (10 oz.) box frozen, chopped spinach
Parmesan cheese, grated
4 slices Mozzarella cheese
1/4 c. chicken broth
1/4 c. white wine
1/4 c. lemon juice

Dip breasts in flour and then in eggs. Saute breasts in butter for 4 minutes each side (lightly browning). Remove breasts to a large 3 quart flat casserole dish and top each with cooked spinach. Sprinkle each breast with Parmesan cheese and top with a slice of Mozzarella cheese. Add chicken broth to the same pan used to saute breasts (to deglaze). Then add the wine and lemon juice, stir. Pour sauce over chicken. Bake at 325 degrees for 30 minutes. Cheese should be melted and breasts heated thoroughly. Especially good served with fettucini.