4 - 8 ounce boneless chicken breasts
2 cups spinach
1/4 cup sun-dried tomatoes, reconstituted
1 teaspoon chopped garlic
2 ounces fresh basil
2 ounces grated Parmesan cheese
3 ounces clarified butter (or olive oil)
1 teaspoon fresh chopped parsley
2 cups Miceli's Bocconcini, sliced thin
Remove skin from chicken, lay flat on cutting board, cover with plastic wrap, and pound lightly with a meat mallet. Flatten and tenderize, do not pulverize. Coat moistened chicken with flour, dust off excess.
Ladle butter (or olive oil) into sauté pan and heat on medium heat, and allow to heat. Test by sprinkling flour into it, when the flour sizzles, it is time to add the garlic and immerse the chicken. Sauté the chicken until lightly brown on one side and then flip over. Add spinach and sauté both together. Add fresh basil, sun-dried tomatoes and the Parmesan cheese. Cook chicken until golden brown on both sides.
Shingle chicken, spinach, Bocconcini slice and sun dried tomatoes alternately on dinner plate and sprinkle with fresh parsley. Place on a bed of angel hair pasta and enjoy!