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Contributed by:
Lisa

• 5 oz chicken cutlet, pounded thin and cut into medallions (5P)
• 2 oz low fat mozzarella, shredded (2P)
• 1 teaspoon butter, divided (3F)
• 2 teaspoons cornstarch (1/2C)
• 1/4 cup white wine (1/2C)
• 1 cup chicken broth, divided
• 3 teaspoons fresh rosemary, divided
• 6 cups spinach, washed (1C)
• 1 1/3 teaspoons olive oil (4F)

Directions:

• In a large non-stick skillet sauté garlic in olive oil over low heat until translucent.

• Add 1/4 of the chicken broth , spinach and 1 teaspoon rosemary. Cover and cook until wilted.

• In medium nonstick skillet melt 1/3 teaspoon butter over medium heat. Sauté chicken until cooked.

• Place chicken on top of spinach in large skillet.

• Mix cornstarch with 3/4 cup chicken broth and wine, add to medium skillet.

• Put remaining rosemary and butter in pan with broth. Cook until syrupy.

• Pour over chicken and spinach. Top chicken with grated cheese and melt.

• Serve with steamed vegetables of your choice and a fruit salad for dessert to make up remaining 5 blocks of carbs.

Remark: Serves two, one 3-block and one 4-block