1/2 cup breadcrumbs
1 egg, slightly beaten
2 boneless chicken breasts, pounded to about 1/4 inch thickness
2 tablespoons olive oil
2 tablespoons butter
1/2 cup chopped onion
1 garlic clove, minced
1 package (10 ounces) frozen spinach, thawed and drained
1/2 teaspoon fresh nutmeg
4 slices Swiss cheese (the recipe calls for provolone cheese, but I had Swiss available)
1/4 cup dry white wine (I used a chardonnay from King Family Vineyards in Virgina)
Place bread crumbs and egg in separate shallow dishes. Dip chicken in egg' then dredge in bread crumbs to coat. In a large pan, heat oil over medium heat. Add chicken and cook about 4 minutes on each side. Remove chicken to a platter, cover and keep warm. In pan, add butter and melt over medium heat. Add onion and garlic, saute until beginning to soften about 2 minutes. Add spinach and nutmeg. Mix well and cook until heated through. Add chicken back to pan, top with spinach mixture. Arrange cheese slices on top. Add wine and cover. Cook about 5 minutes until cheese is melted and chicken is tender.
Use the extra amount of spinach as the side for this dish.
To this I added a small side salad of lettuce, tomato, carrots and a small sprinkling of blue cheese. I used a dressing of extra virgin olive oil and a little balsamic vinegar.