The Italian city of Florence is associated with spinach – dishes that feature the green are frequently names “Florentine”. This recipe is great because it only has 181 calories per serving and it gives you that all important green vegetable.

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