Jade Chicken

12 thin sliced chicken breasts

Garlic salt

1 pkg. Stouffer’s spinach souffle, thawed

1 1/2 c. fresh snipped cilantro

Lime White sauce (see recipe below)

½ c. shredded Monterey Jack cheese

Sprinkle chicken breasts with garlic salt and pound with meat hammer.  Mix cilantro with thawed souffle.  Place a dollop of spinach mixture on each breast & roll up.   Place in single layer  in non-stick pan coated with cooking spray.  Cover pan with foil and bake at 350 for 30 minutes.  Top with white sauce and shredded Monteray Jack cheese.  Return to oven until cheese melts and sauce is hot.

Lime White Sauce Recipe

1-1/2 tablespoons butter
1-1/2 tablespoons cornstarch
1/3 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups heavy cream

Splash of white wine

2 T. lime juice

Dash each of onion powder & garlic powder

Melt butter over medium high heat in small saucepan.  Stir in cornstarch and seasonings. Gradually add the cream, stirring constantly. Bring to gentle boil  point and boil until thickened.   Add a splash of white wine and the lime juice to thin the consistency.