*place chicken between two pieces of plastic wrap before pounding, this will help keep it from splitting open and keep the little pieces from flying all over your kitchen *gently cook spinach in just a little water, drain well and squeeze out any remaining water *at this point you can refrigerate the sauteed breasts until they are needed, and bake them when your guests have arrived. This is a great meal to prepare ahead of time. They also freeze well at this point, so you can have them again in 3 or 4 weeks. *I have had some success replacing about half of the cream with greek yogurt, this will help cut the fat and calories.