Ingredients

10- oz. pack frozen chopped spinach
5-1/4-oz. pack sour cream ‘n chive potatoes
2 C. hot water
ground nutmeg
3 chicken breasts, boned, split
1 Tbsp. butter or margarine
1/4 tsp. paprika
1 C. milk

Cooking Instructions

Remove any foil from spinach package; pierce box several times. Place box on paper towel and cook on high for 3 to 4 minutes or until thawed. When cool, squeeze to remove all liquid. Meanwhile in 2-quart microwave-safe casserole combine potatoes, water and a dash nutmeg. Cover loosely with plastic wrap: cook on high for 8 to 10 minutes, stirring once Drain any remaining liquid. Stir in 1/4 C. 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 for 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 for 5 minutes. Meanwhile, in microwave-safe 4-C., measure combine milk with a dash nutmeg, the remaining sauce mix and the remaining spinach. Cook on high for 3 to 5 minutes or until sauce is thickened, stirring once. Serve sauce over chicken.
 
 
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