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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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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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