Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 oz Pkg frozen chopped spinach
5 1/4 oz Pkg Idaho sour cream 'n chive
- potatoes
2 c Water -- hot
Ground nutmeg
3 Chicken breasts -- boned,
- split
1 tb Butter
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 qt
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 mixture
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 measure 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" 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
