Chicken Breast Florentine

1 (10 ounce) bag triple-washed spinach, rinsed (do not dry)
1 garlic clove, minced
Freshly ground pepper to taste
2 ounces lean ham, cut into pieces
2 ounces lean ham, cut into strips
1/4 teaspoon dried thyme
4 (1/4-pound) skinless boneless chicken breast halves
4 teaspoons olive oil
1/2 cup dry white wine
1/4 teaspoon salt

1. Heat a nonstick skillet and combine the spinach, garlic, and pepper. Cover and cook until the spinach wilts, about 2 minutes. Let cool and squeeze out excess liquid. Stir in the ham and a pinch of the thyme.

2. Cut a long thin pocket into each chicken breast. Stuff the spinach mixture into the pockets, the press the edges together and seal closed with toothpicks.

3. Heat the oil in the skillet, then add the chicken breasts and brown, turning once or twice. Add the wine, salt, and remaining thyme. Reduce the heat to low and simmer, covered until the chicken is cooked through, about 10 minutes. Serve, topped with any pan juices.

Makes 4 servings. 24 grams protein.