Chicken Breasts Florentine

1 10oz bag triple-washed spinach, rinsed (do not dry)
1 garlic clove, minced
freshly ground pepper, to taste
2 oz lean ham, cut into strips
1/4 tsp dried thyme
4 (1/4 lb) skinless boneless chicken breast halves
4 tsp olive oil
1/2 cup dry white wine
1/4 tsp salt

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

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

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. Top with any pan juices and serve.

Serves 4

Points per serving:4