CHICKEN FLORENTINE Kathy Virgin

1 cup Parmesan cheese, freshly grated

2 tablespoons Cream

1 loaf French bread

4 ounces Cream cheese

2 small cloves garlic, minced

4 cups spinach which has been steamed for 2 or 3 minutes, chopped

6 chicken breast, no skin, no bone

1/2 cup butter

Salt and Pepper, to taste

1 teaspoon Oregano

2 teaspoons Basil

Mix the Parmesan cheese with the cream and let set while preparing the dish. Slice bread ½ to ¾ inches thick. Blend together the cream cheese and the garlic. Spread the cream cheese mixture on the bread slices and place in the bottom of pan. Cover cream cheese with spinach. (Lightly sprinkle with salt and pepper.) Clean Chicken breasts and pat dry. Pound to make the meat an even thickness. Dip each breast into the melted butter and place on top of the spinach. Sprinkle with salt, pepper, oregano and basil. Pour any of the remaining butter over the chicken. Top with parmesan mixture.

Bake at 400° for twenty minutes or until the thickest part of the chicken is no longer pink.

Serves 6 generously.