Source: The Los Angeles Times - created by the Rangoon Racquet Club, Beverly Hills
adapted by There's Always Thyme to Cook
2 whole chicken breasts, boned and split (I used thin-sliced chicken cutlets)
salt and pepper
1/2 cup dry bread crumbs (plain)
1/2 cup butter or margarine (I did half butter, half olive oil)
2 pound spinach; cleaned and stemmed (I used frozen chopped spinach)
1 cup minced mushrooms (I whizzed in the food processor)
a splash or two of Madeira or Sherry
shredded mozzarella cheese
whole mushrooms (optional)
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. A little salt and pepper to taste. Pour in a little Madeira and saute until it's reduced a bit.
Place spinach in a large baking dish (that can go under the broiler!) Arrange chicken breasts over the spinach and cover with the mushrooms. Drizzle butter remaining in the pan over chicken and mushrooms. Top with mozzarella cheese and place under the broiler until the cheese is melted and bubbling. Garnish with whole mushrooms, if desired.