Title: Chicken Gismonda
Categories: Poultry
Yield: 4 Servings
| 2 | | Whole chicken breasts* |
| | | Salt, pepper |
| 1/2 | c | Fine dry bread crumbs |
| 1/2 | c | Butter or margarine |
| 2 | lb | Spinach; cleaned and stemmed |
| 1 | c | Minced mushrooms |
| | | Whole mushrooms (optional) |
*Note: chicken breasts should be boned and split. Season chicken to taste
with salt and pepper. Roll in bread crumbs and saute in 4 tablespoons
butter in skillet until cooked through. Meanwhile, blanch spinach in
boiling water 1 minute. Drain. Brown half of remaining butter in another
skillet and saute spinach until just tender. Remove chicken from pan and
add remaining butter. Add minced mushrooms and saute until light brown.
Place spinach on platter. Arrange chicken breasts over spinach and cover
with mushrooms. Drizzle butter remaining in pan over chicken. Garnish with
whole mushrooms, if desired.