CHICKEN FLORENTINE WITH MUSHROOM SAUCE

CHICKEN FLORENTINE WITH MUSHROOM SAUCE

2 skinned, boned chicken breast halves
1/2 c. chopped onion
Vegetable cooking spray
1 (10 oz.) frozen chopped spinach,
thawed or 1 can spinach, drained
2 tbsp. shredded low-fat Swiss cheese
1/2 c. sliced fresh mushrooms
1/8 tsp. nutmeg
1/2 c. skim milk
1/2 c. boiling water
1 tbsp. margarine, melted
1/2 tsp. chicken flavored bouillon
granules
Flatten chicken to 1/4 inch. Set aside. Saute onion in large skillet with coated cooking spray. Remove from heat, stir in spinach, cheese and nutmeg. Divide mixture in half and shape into mounds. Transfer mounds to a 10 x 6 x 2 inch dish coated with cooking spray. Top each portion with a chicken breast half. Bake at 350 degrees for 25 minutes or until chicken is done. Place mushrooms in skillet. Stir in milk and remaining ingredients and bring to a boil. Boil 6 minutes, stirring frequently, until liquid is reduce and thickened. Spoon over chicken. Serves 2.