3 handsful of spinach
1 C shredded Parmesan
1 large chicken breast
2 T butter
1 pkg. Hidden Valley Fiesta Ranch Dressing Mix
pint of sour cream
Wilt three handfuls of spinach in a covered pot with a couple of tablespoons of water over medium heat. Drain and chop it, then add about a cup of shredded Parmesan.
Skin and debone one chicken breast, then pound until 3/8 – 1/2” thick. Cut it in half and spread the spinach mixture on one half. Put the other half of the chicken on top, press to seal, and cut that in half. Drench each piece in a beaten egg, then place in a hot pan with about 2 T of butter. Cover and cook on medium for 10 minutes, flip over and cook 10 minutes more.
For the topping combine Hidden Valley Fiesta Ranch Dressing Mix and a pint of sour cream. Heat about 3/4 cup of the mixture and spread on the cooked chicken. Yummy!