Chicken Florentine

2 Boneless, skinless chicken Breasts, cut in half horizontally
1/2c Seasoned flour
1 Egg, beaten
1/2c Bread crumbs
2c Spinach leaves, stems removed tightly packed, rinsed and drained
2 Tbsp Olive oil
1 Clove Garlic, chopped
4 oz Provolone, sliced
1/2 cup Vegetable oil
1/2 stick Butter
2Tbsp Flour
1/2c Chicken stock
1/2c Heavy Cream
1 Tbsp Chopped basil

Heat Garlic in olive oil over med heat sill slightly tender
Add spinach and saute till tender
Separate into four equal portions
Place each chicken piece between two sheets of waxed paper and pound with meat mallet till thin and even, (be careful not to mangle chicken)
Place chicken piece on flat surface cover surface with spinach portion and 1oz of Provolone then roll up and secure with toothpicks
Repeat this step with the other three breast pieces
Dredge chicken roll in flour then coat with egg and roll in bread crumbs
Cook each chicken roll over low heat turning often about 8 minutes total till golden brown all over.
Drain on paper towel.
Cream Sauce
In a saute pan melt butter over low heat, stir in flour till smooth, stir in chicken stock till mixed then add cream.
Cook to desired thickness.
Add Basil and pour over Chicken and Serve.