Ingredients
4 Chicken Breasts
1 cup white whine (Sauvignon Blanc)
1 tbsp. olive oil
2 tbsp. unsalted butter
1/2 cup Chicken stock
4 cups fresh spinach
3 tbsp. pine nuts
3 cloves garlic (chopped)
1 whole chopped shallot
4 slices Havarti Cheese
salt and pepper to taste
Preparation
Chop shallot and garlic. Heat olive oil in a large sautee pan over medium high heat. Add garlic and shallots. Before vegetables brown add wine and chicken stock. Add chicken breasts and allow to cook through.
In a seperate pan melt butter over medium high and add pine nuts. After nuts have browned add spinach and sautee for 1-2 minutes.
After chicken is cooked, transfer to a roasting pan. Cover each breast with a slice of Havarti cheese and put under broiler for 1-2 minutes. Remove chicken and place sauteed spinach on top of melted cheese.
