Stuffed Chicken Florentine

* Exported from MasterCook *

STUFFED CHICKEN FLORENTINE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk (10 ounces) frozen chopped
-spinach
1 pk (5.25 ounces) Idaho' sour
-cream 'n chive potatoes
2 c Hot water
-Ground nutmeg
3 Chicken breasts, boned,
-split
-tablespoon butter or
-margarine
1/4 ts Paprika
1 c 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 1/4 Cup sauce mix
and 3/4 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



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