Serves two, one 3 block and one 4 block

Ingredients:
5 oz chicken cutlet, pounded thin and cut into medallions
2 oz low fat mozzarella, shredded
1 teaspoon butter, divided
2 teaspoons cornstarch
1/4 cup white wine
1 cup chicken broth, divided
3 teaspoons fresh rosemary, divided
6 cups spinach, washed
1 1/3 teaspoons olive oil

Instructions:
In a large non-stick skillet saute garlic in olive oil over low heat until translucent. Add 1/4 of the chicken broth , spinach and 1 teaspoon rosemary. Cover and cook until wilted. In medium nonstick skillet melt 1/3 teaspoon butter over medium heat. Saute chicken until cooked. Place chicken on top of spinach in large skillet. Mix cornstarch with 3/4 cup chicken broth and wine, add to medium skillet. Put remaining rosemary and butter in pan with broth. Cook until syrupy. Pour over chicken and spinach. Top chicken with grated cheese and melt. Serve with steamed vegetables of your choice and a fruit salad for dessert to make up remaining 5 blocks of carbs.