Ingredients:
1 lb. chicken tenderloins
1 10-oz. pkg. frozen chopped spinach
2 Tablespoons vegetable oil
1 clove garlic, crushed and minced
1/4 cup all-purpose flour
1 15-oz. can evaporated skim milk
2 Tablespoons butter or margarine
3/4 cup chicken broth
6 slices ham
1 cup grated Mozzarella cheese
Dash dried basil
Dash ground thyme
Salt and pepper to taste

Directions:
Cook spinach according to package instructions; drain well. In a skillet, sauté minced garlic, basil and thyme. Add chicken tenderloins and cook for about 3 minutes on each side. Remove chicken 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 with salt and pepper. Cut 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.