Greek Chicken

• 1 c. rice
• 1 (10 oz.) pkg. frozen spinach
• 1/4 c. water
• grating of nutmeg
• 1 (10 oz.) can concentrated chicken broth
• 3 Tbsp. lemon juice
• 1 Tbsp. cornstarch
• 1 lb. bone breast
• 1/2 c. toasted pinenuts
• 1/2 clove smashed garlic
• 1/2 c. white wine
• 4 oz. Feta cheese
• dash of salt
• ground black pepper

1. Boil rice as per package instructions.
2. Thaw spinach in 1/4 cup water in 2-quart saucepan.
3. Add grating of nutmeg and dash of salt.
4. Toast pinenuts 6 to 7 minutes in 350u0b0 toaster oven.
5. Pound breasts and rub in smashed garlic.
6. When spinach is thawed, add lemon juice; dissolve cornstarch in small amount of broth and combine broth and thickener with spinach.
7. Bring to a boil while stirring.
8. Turn off burner under spinach.
9. Place breasts in 9 x 13-inch Pyrex dish.
10. Sprinkle with pepper; add wine.
11. Cover dish completely with plastic wrap and microwave for 4 minutes.
12. Crumble cheese over breasts, then layer spinach and rice; finally sprinkle pinenuts on top.
13. Cover dish completely with plastic wrap and microwave for 1 minute and 20 seconds.

rice, frozen spinach, water, nutmeg, chicken broth, lemon juice, cornstarch, bone breast, pinenuts, clove smashed garlic, white wine, feta cheese, salt, ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452708 (may not work)