Paupiette

Hubby's favorite protein is chicken. To him, "chicken" and "meat" are interchangeable terms. Asking him what he'd like for dinner is completely useless, because the answer is always going to be "chicken".

Sometimes, it really gets difficult to think of a new chicken dish. Lucky for him, my repertoire had a new addition recently - Chicken Paupiettes with Lemon-Tarragon Sauce.
 (OK, so the lazy me didn't make the sauce, but the paupiette itself is really good.) Just couple of notes:
1. It's VERY important to pound the chicken thinly and evenly, and take special care not to tear.
2. Be stingy with the salt when seasoning the chicken. The prosciutto brings additional salt, so you don't want to over-salt it.
3. I don't know what size spinach leaves the recipe testers were using, but 3 per chicken breast is DEFINITELY not enough. Try about 6-10 per chicken breast, depending on the size of the spinach and the meat.

Good luck, and enjoy! =)