Sautéed Chicken Breast with Spinach and Parrano                 4 tbsp olive oil 1 package fresh spinach, 10 oz. Or 1 package frozen spinach, thawed 1 tsp chopped garlic Pinch of crushed chile flakes to taste Salt and pepper to taste 1 tbsp capers - drained and rinsed 3 whole boneless, skinless chicken breasts separated into 6 halves (or turkey breasts) 1 tbsp chopped fresh sage leaves or 1/4 tsp dried 1/4 cup dry white wine About 1/4 pound Parrano sliced thinly with a vegetable peeler or cheese plane 1 tbsp butter           If using fresh spinach, bring a pot of water to a boil, add 1 heaping tbsp salt and blanch the spinach for 2 min. Drain very well and then squeeze out the extra water and chop fine. If using frozen, simply thaw the spinach and squeeze out the extra liquid. Add 1 tbsp olive oil and the minced garlic to a small skillet and set over med-high heat. When the garlic sizzles and becomes fragrant add the chili pepper and the spinach. Stir to combine and cook for 2 minutes to distribute the flavors throughout the spinach. Remove from heat and prepare the chicken. Pound chicken breast halves, between sheet of plastic wrap, to a uniform thickness of about 1/3 inch. Season the chicken breasts with salt to taste. Add the remaining 3 tbsp olive oil to a large skillet and set over med-high heat. When the oil is hot add the chicken breasts in one layer (you may have to do this in batches depending on the size of your skillet). Cook chicken breasts, undisturbed for about 2 minutes and turn over. Add capers and sage to the skillet (try not to add the sage and capers directly on top of the chicken - they are for the sauce). Deglaze the pan with white wine and then turn the heat down to med-low. Divide the seasoned spinach on top of the chicken breasts. Carefully place the cheese over the spinach and cover the pan. Cook for about 3 minutes on low heat until the cheese has melted and the chicken is cooked through. When the chicken is cooked remove from heat. Place the chicken breasts cheese side up on serving plates. Set the skillet back on the heat, bring to a simmer and quickly swirl in the butter. Stir constantly until the butter has melted. Taste the sauce for salt and pepper and then spoon over the chicken and serve at once.           Serves 6