Cups Frozen chopped spinach
Cup Onions (finely minced)
Cup Mushrooms (finely minced)
Cup Heavy cream
Large chicken breasts
3 large tomatoes (finely diced, skinned) (2 ½ cups)
Clove Garlic, minced
Sauté onion and mushrooms in sauté pan with ¼ cup Whirl. Add spinach (do not overcook spinach). Add heavy cream and reduce by one-half. Let cool. (Spinach must be cold before stuffing chicken breasts).
Tightly stuff cold spinach mixture into chicken breasts. Close breast and place seam side down in baking dish. Brush with Whirl and sprinkle with paprika. Bake at 400 degrees for 20-25 minutes.
CONCASSE OF TOMATO: Sauté tomatoes, 2 tablespoons Whirl, and garlic in sauté pan. While sautéing tomatoes, mash together and reduce until slightly thickened. Serve chicken breasts over concasse of tomato. (Cut chicken breasts with 45 degree angle for appearance).