Ingredients

4 boneless, skinless chicken breast
1 pkg. Fresh leaf spinach
1 ½  tbsp. Chopped fresh garlic
1 Cup chicken broth
1 tomato, sliced
½ cup canola oil
¼ cup flour
½ cup parmesan cheese, grated
½ cup provolone cheese, grated
½ cup mozzarella cheese, shredded
1-1/2 tsp. Salt
1 tsp. White pepper
1 ½ tsp. Garlic powder
1 tsp. Each, dried oregano, thyme and parsley
 

Directions

Mix the Provolone, Parmesan, Mozarella with the salt, pepper, garlic powder, oregano, thyme and parsley, set aside.  Preheat oven to 350 degrees.  Lightly dredge chicken in flour.  Heat skillet, add oil and saute chicken until golden brown on each side.  Add spinach and garlic.  Saute until spinach is soft. (about 1 minute).  Add chicken broth and simmer until chicken is cooked (about 4-5 minutes.)   Remove chicken from pan.  Pour remaining spinach mixture in shallow roasting pan.  Place chicken over spinach and top each breast with a slice of tomato and cheese mixture.  Place in oven until cheese melts.  Remove and serve.