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 lb. chicken breast fillets
1/4 Cup all-purpose flour, divided
1 15-oz. can evaporated skim milk, divided
2 Tablespoons butter or margarine
3/4 Cup chicken broth
Salt and pepper to taste
6 thin slices ham
1 Cup grated Mozzarella cheese
Directions:
Preheat oven to 400 degrees. Cook spinach according to package instructions and drain well. In a skillet, heat the oil and briefly sauté the garlic, basil and thyme. Add the chicken and cook for about 3 minutes per side. Remove the chicken and set aside. Add 1 Tablespoon of flour to the skillet and blend well. Add 1/3 of the evaporated milk and the cooked spinach; simmer for 3 minutes, stirring constantly. Put spinach and liquid into the bottom of a lightly buttered 2-quart casserole dish. Slice the chicken and place it over the spinach. Over medium low heat, melt the butter or margarine and blend in the remaining flour, stirring until smooth. Gradually stir in remaining evaporated milk and chicken broth; continue cooking and stirring until thickened. Season to taste with salt and pepper. Cut ham into strips, add them to the sauce and pour it over the chicken. Cover all with cheese. Bake for 20 minutes or until chicken is cooked through and the cheese is lightly browned. Serves 4-6.