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CHICKEN GISMONDA

Category:    Poultry, Chicken
Yield: 4 servings
 
      2    Whole chicken breasts*              2 lb Spinach; cleaned and stemmed
           Salt, pepper                        1 c  Minced mushrooms
    1/2 c  Fine dry bread crumbs                    Whole mushrooms (optional)
    1/2 c  Butter or margarine            
 
  *Note: chicken breasts should be boned and split.
  
  Season chicken to taste with salt and pepper. Roll in bread crumbs and
  saute in 4 tablespoons butter in skillet until cooked through. Meanwhile,
  blanch spinach in boiling water 1 minute. Drain. Brown half of remaining
  butter in another skillet and saute spinach until just tender. Remove
  chicken from pan and add remaining butter. Add minced mushrooms and saute
  until light brown. Place spinach on platter. Arrange chicken breasts over
  spinach and cover with mushrooms. Drizzle butter remaining in pan over
  chicken. Garnish with whole mushrooms, if desired.
  
  Created by: Rangoon Racquet Club, Beverly Hills
  
  (C) 1992 The Los Angeles Times
 

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