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Ingredients: 4 Boneless chicken breasts 1 tb Linseed oil 1/2 Pound(s) Fresh spinach 1/2 ts Oregano 1/3 Cup(s) Slivered raw almonds, 1/2 ts Salt toasted 2 c Uncooked brown rice 2 Centiliter(s) Fresh garlic, minced, 4 1/2 c Water, or soup stock =OR=- Freshly ground pep 1 1/2 Teaspoon(s) Bottled -to taste 4 Teaspoon(s) Onion; finely minced 2 tb Fresh parsley; chopped Directions: Preheat oven to 350F. Remove skin from chicken breasts. Wash spinach, remove stems and discard, tear leaves into small pieces. Mix spinach and nuts together. In wok or large akillet, stir fry the garlic and 2 tsp of the minced onion in the oil. Add spinach, nuts, oregano and salt, and saute 2-3 minutes longer. Remve from heat and let cool. In a 10x13 inch bakin gdish, place uncooked rice and water or soup stock. season wit pepper, add remaining minced onion, and parsley. sEt aside. Spread chicken breast out flat. Pound lightly. Fill each with an equal portion of spinach mixture. Roll up and secure ends with toothpicks. Place rolls evenly over rice in baking dish. Cover with foil. Cook in oven for 1 hour and 15 minutes, or until rice is done. Origin: Yeast Free Living. Shared by: Sharon Stevens, Oct/94.
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