SKILLET CHICKEN FLORENTINE

2 medium shallots, chopped
4 ounces light cream cheese, softened
1/4 cup seasoned bread crumbs
Dash nutmeg
1 (9 oz.) package frozen chopped spinach, thawed and pressed dry
4 boneless, skinless chicken breast halves, pounded slightly to flatten
1/2 cup shredded reduced-fat Swiss cheese
1 (14 1/2 oz.) can diced tomatoes with roasted garlic, onion, and oregano

Spray large nonstick skillet with no-stick cooking spray. Heat over medium heat. Add shallots. Cook about 5 minutes, or until tender. Add 2 tablespoons water, if necessary, to prevent browning.

Place cream cheese, shallots, bread crumbs, and nutmeg in medium bowl. Beat on Speed 5 about 30 seconds, or until blended.

Break apart spinach with fork. Add to cream cheese mixture. Beat on Speed 4 about 15 seconds, or until blended. Spread one-fourth of mixture on each chicken breast. Fold chicken breast over to enclose filling.

Spray large nonstick skillet with no-stick cooking spray. Heat over medium-high heat. Add chicken. Cook about 3 minutes, or until evenly browned.

Add tomatoes. Reduce heat to low. Cook, covered, 8 to 12 minutes, or until chicken is thoroughly cooked and filling is hot.

To serve, spoon tomatoes over chicken.

Servings: 4
Source: KitchenAid Professional 9 Speed Hand Mixer Manual