*  Exported from  MasterCook  *

                        Stuffed Chicken Florentine

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
 

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