Our favorite holiday foods tend not to be healthy. This dish, on the other hand, is rich with proteins and vitamins we need. Furthermore, one of the ingredients, spinach, helps with digestion, which also can be useful after too many holiday meals.

Ingredients 2 chicken breasts, cut in half, boneless, flattened 12 oz spinach (wash well) 18 oz cream cheese Garlic salt to taste Butter to spread inside aluminum paper

For the sauce 1 lb. mushrooms 4 cups of water 6 oz cream cheese 1/4 onion 1 clove of garlic Chicken seasoning 2 TBS of butter

Preparation

Each of the two chicken breasts should be cut in half and flattened. Spread cream cheese on each piece. Layer 4 oz. of spinach on each piece. Roll the breast as if it was a taco. Wrap each piece in a buttered aluminum foil, and twist the ends close, as if it was a caramel. Bake in an oven preheated

to 350 F, for 20 minutes. To test if chicken is cooked, stick a toothpick inside it. If the toothpick comes out totally clean the chicken is done.

For the sauce, cook the mushrooms, onion, garlic, chicken seasoning and water in a casserole at medium heat until mixture turns beige color then remove from heat. Once it has cooled to lukewarm, place mixture in a blender and blend. Melt the butter in a casserole. Once melted, stir in the mushroom mixture and combine, season to taste and set aside.

When the breasts are cooked, take off the aluminum wrap. Place each piece on a plate and top with the sauce. This dish can be served with wild or white rice or with a variety of steamed vegetables.

Adriana Grub founded a gastronomy center in Mexico City. Now a gourmet chef in the border region, she gives private cooking lessons and caters special events.

See video in Spanish.