Press 2 sage leaves onto
each of the 4 thin-sliced chicken-breast cutlets; wrap each with 1
strip bacon. Dredge chicken in cornstarch. Add to skillet; cook 3
minutes per side or until chicken is cooked through (165 degrees F).
Add chicken broth and
lemon juice to skillet. Cook on high 5 minutes or until reduced
slightly, stirring. Stir in salt and pepper.
Meanwhile, in a large
bowl, mix spinach, garlic cloves, and water. Cover with vented plastic
wrap; microwave on high 1 minute or until spinach wilts. Serve with
chicken and pan sauce.