CHICKEN STUFFED WITH SPINACH

4 whole chicken breasts, split, boned & pounded (8 pieces)
2 boxes frozen chopped spinach
2 tbsps. butter
l/2 lb. fresh mushrooms, thinly sliced
3/4 cup chopped onion
3 large cloves chopped garlic
S&P
2 tbsps. melted butter
4 tbsps. olive oil
l small can tomato sauce
l tbsp. basil
Preheat ov en 425. Cook frozen spinach & DRAIN WELL. Heat 2 tbsp.
butter in skillet & add half themushrooms. Cook until liquid almost
evaporates. Add spinach & toss. Add half the onion & all the garlic,
s&P to taste. Cook, tossing & stirring until the onion is wilted.
Let cool. Sprinkle the chicken breasts with s&p. Spoon equal por-
tions of filling in center of each breast. Bring up the edges of the
breast, folding the edges over to enclose the filling and make a
“package”. Add the melted butter & oil to a flameproof baking dish.
Swish breasts around butter & oil until all coated. Place seam side
down, sprinkle s&p. Scatter remaining onions & mushrooms around
breasts. Place dish on top of stove & cook l min. Bake l0 mins.
Basts occasionally. Pour tomato sauce around chicken & return to
oven for l0-l5 mins longer (sprinkle basil with sauce first).