Stuffed Chicken Breasts

Split with knife to form pockets in:

4 skinless and boneless Chicken Breasts

Prepare mixture of:

1 box of thawed and well drained frozen Spinach
1 clove minced Garlic
Salt and Pepper to taste

Microwave the mixture for 5 minutes on high.

Add to mixture:

1 slice Ham sliced into strips
1/8 tsp. Thyme

Stuff chicken pockets with mixture and hold together with toothpicks.
In a well sprayed skillet, add:

1 tbls plus 1 tsp. Olive Oil

Sauté chicken breasts for 4-5 minutes on each side over medium-high heat.

Add ½ cup White Wine, simmer on low heat and cover for 20 minutes.  Turn occasionally.

Place chicken breasts on serving platter and spoon over juices prior to serving.

Serves 45 points each