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Garlic-Spinach Chicken
It sounds harder to make than it is. This dish looks appetizing served on small egg noodles with sliced tomatoes. |
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10-oz pkg. frozen spinach, thawed and drained |
| 3 boneless chicken breast halves, skinned |
| 3 gloves of garlic, unpeeled |
| 1 can cream of chicken or cream of celery soup, undiluted |
| 2/3 cup white wine or champagne |
| 2 cloves garlic, peeled |
| 1/2 teas. ground ginger |
| 3 oz. Swiss (Gruyere) cheese |
| 2 green onions, chopped |
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Drain spinach and press out liquid until very dry. Set aside.
Place chicken in, in one layer, in a lightly greased baking dish. Arrange
unpeeled garlic around chicken; spread spinach evenly over the top.
Combine soup, wine, peeled garlic and ginger in electric
blender or food processor ; process until smooth. Pour mixture over
chicken.
Cover and bake at 350 degrees for 1 hour. Top with cheese,
and bake, uncovered, an additional 5 minutes. Sprinkle with green onions and
serve.
Two generous servings. |
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Adapted from: Southern Living, 1992 Annual Recipes |