Stuffed chicken florentine

Yield: 1 servings

Measure Ingredient
1 pack (10 ounces) frozen chopped spinach
1 pack (5.25 ounces) Idaho' sour cream 'n chive potatoes
2 cups Hot water Ground nutmeg
3 Chicken breasts, boned, split tablespoon butter or margarine
¼ teaspoon Paprika
1 cup Milk

Remove any foil from spinach package; pierce box several times. Place box on paper towel and cook on High 3 to 4 minutes or until thawed.

When cool, squeeze to remove all liquid. Meanwhile. in 2-quart microwave-safe casserole combine potatoes, water and a dash nutmeg.

Cover loosely with plastic wrap: cook on High 8 to 10 minutes, stirring once Drain any remaining liquid. Stir in ¼ Cup sauce mix and ¾ of the drained spinach. Loosen, but do not remove, skin from chicken to form a pocket Spoon potato mixtu re into pocket; pull skin back into place, covering the potatoes. Secure with wooden toothpick if necessary. In microwave-safe oblong baking dish, arrange chicken in a single layer In a small microwave-safe dish, place butter; cook on High 1 minute or until melted; stir in paprika. Brush on chicken.

Cover loosely with waxed paper; cook on High 10 to 12 minutes or until chicken is tender, rotating dish once. Let stand 5 minutes.

Meanwhile, in microwave-safe 4-cup m easure combine milk with a dash nutmeg, the remaining sauce mix and the remaining spinach Cook on High 3 to 5 minutes or until sauce is thickened, stirring once. Serve sauce over chicken.

Makes 6 servings

NOTE: If an oblong baking dish does not fit in your microwave oven, cook chicken in two batches. Arrange three pieces prepared chicken in 9-inch microwave-safe pie plate; cover loosely with waxed paper. Cook on High 6 to 8 minutes, rotating dish once.

From the files of Al Rice, North Pole Alaska. Feb 1994 Submitted By LAWRENCE KELLIE On 02-18-95

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