Chicken Florentine(Origin: French) - cooking recipe

Ingredients

8 chicken breasts, boned and skinned
1 (10 oz.) pkg. frozen chopped spinach
1 c. butter or margarine
1 (3 oz.) pkg. cream cheese
1 tsp. dry vermouth
1/2 c. shredded Swiss cheese
1/2 c. grated Parmesan cheese
paprika

Preparation

Pound chicken until thin.
Season to taste.
Cook and drain spinach.
Melt 1/4 cup butter and mix with spinach, cream cheese and vermouth.
In the middle of each chicken breast, spread 1 teaspoon of butter, some Swiss cheese and some spinach mixture. Fold breasts to cover stuffing.
Spread 1 teaspoon of butter on outside of each chicken breast and sprinkle generously with Parmesan cheese and a little paprika.
Place in a baking dish with a little water or white wine.
Bake at 400\u00b0 for 30 to 45 minutes or until brown.