CHICKEN FLORENTINE

1 (10 oz) package frozen chopped spinach, thawed

¼ cup Italian-seasoned breadcrumbs

2 tblsp grated Parmesan cheese

6 skinned and boned chicken breast halves

¼ tsp salt

¼ tsp pepper

½ cup chopped onion

2 cloves garlic, minced

2 tblsp butter or margarine, melted

2 tblsp all-purpose flour

1 ¼ cups milk

1 (4 oz) package boiled ham, finely chopped

¼ tsp salt

¼ tsp pepper

Drain spinach well, pressing between paper towels.  Combine breadcrumbs and cheese.   Sprinkle chicken breasts evenly with salt and pepper (1/4 tsp of each).

Dredge in breadcrumb mixture, reserving remaining breadcrumbs.  Place chicken in a lightly greased 11 x 7 x 1 ½ inch baking dish.

Cook onion and garlic in butter in a large skillet over medium heat until tender.  Add flour stirring until blended.  Cook, stirring constantly for 1 minute.  Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

Stir in ham and spinach and next 2 ingredients; cook 3 minutes or until thoroughly heated.  Spoon over chicken; sprinkle with reserved breadcrumb mixture.  Bake uncovered at 350° for 45 minutes.