I found this recipe in a book, then changed a few things to make it better.
2 chicken breasts, butterflied
1 T oil (approx)
1/3 c chopped green onion
2 cloves garlic, minced
1/2 c chicken broth
1/2 T flour
1 t Italian seasoning
1/4 t salt
1/4 t black pepper
1/2 c chopped mushrooms
1/2 lb spinach, stemmed and roughly chopped
3 ounces mozarella
In a large skillet, add oil to coat the bottom. Add green onion, garlic and 2 T chicken broth. Cook a minute or two until fragrant. Add flour. Mix until smooth. Add remaining broth, Italian seasoning, salt and pepper. Bring to a boil, stirring frequently. Add mushrooms and spinach. Cover for 30 seconds, then cook uncovered stirring constantly until liquid is reduced. Add cheese and stir until melted. Take off heat and let cool.
Take chicken breast and butterfly them. Cut into smaller pieces if desired. Pan-fry in oil with salt and pepper. Once cooked through, add mushroom/spinach/cheese mixture to the pan and reheat with the chicken. Serve warm.
