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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)