SHARE's August Traditional Package features nine great products plus a produce assortment and a bonus item. Two of the featured products are chicken breast fillets and sliced deli ham, both of which you can use in this recipe for chicken florentine from SHARE's executive director, Paulette Hardin.

Ingredients

1 10-oz. pkg. frozen chopped spinach
2 tablespoons vegetable oil
1 clove garlic, crushed and minced
dash dried basil
dash ground thyme
1/4 cup all-purpose flour
1 15-oz. can evaporated skim milk
1 lb. chicken breast fillets
2 tablespoons butter or margarine
3/4 cup chicken broth
salt and pepper
6 thin slices ham
1 cup grated Mozzarella cheese

Preparation
Cook spinach according to package instructions, drain well. In a skillet, sauté minced garlic, basil and thyme. Add chicken breast and cook for about 3 minutes on each side. Remove chicken breast from skillet and set aside. Add 1 tablespoon flour to the skillet and blend well. Add 1/3 can of evaporated milk and the spinach; simmer for 3 minutes, stirring constantly. Put spinach into the bottom of a lightly buttered 2-quart casserole or baking dish. Cover with cooked chicken slices. Over medium low heat, melt butter and blend in remaining flour, stirring until smooth. Gradually stir in remaining evaporated milk and 3/4 cup chicken broth; continue cooking and stirring until thickened. Season to taste with salt and pepper. Cut sliced ham in strips. Add to sauce and pour over chicken. Cover all with grated cheese. Bake at 400 degrees for 20 minutes, or until cheese is lightly browned. Serves 6.