Recipe - Stuffed Chicken Florentine

1 pack (10 ounces) frozen chopped
spinach
1 pack (5.25 ounces) Idaho' sour
cream 'n chive potatoes
2 cup Hot water
Ground nutmeg
3 Chicken breasts, boned,
split
tablespoon butter or
margarine
One fourth 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 2quart microwavesafe
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 One fourth Cup sauce mix and Three fourths 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 microwavesafe oblong baking
dish, arrange chicken in a single layer In a small microwavesafe 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 microwavesafe 4cup 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 9inch
microwavesafe 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini