Stuffed Chicken Florentine

1 pk (10 ounces) frozen chopped

-spinach 1 pk (5.25 ounces) Idaho' sour

-cream 'n chive potatoes 2 c Hot water

-Ground nutmeg 3 Chicken breasts, boned,

-split -tablespoon butter or -margarine 1/4 ts Paprika

1 c Milk

Remove any foil from spinach package; pierce box several times. Place box on paper towel and cook on High 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 8 to 10 minutes, stirring once Drain any remaining liquid. Stir in 1/4 Cup sauce mix and 3/4 of the drained spinach. Loosen, but do not remove, skin from chicken to form a pocket Spoon potato mixtu re 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 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 5 minutes. Meanwhile, in microwave-safe 4-cup m easure combine milk with a dash nutmeg, the remaining sauce mix and the remaining spinach Cook on High 3 to 5 minutes or until sauce is thickened, stirring once. Serve sauce over chicken. Makes 6 servings NOTE: If an oblong baking dish does not fit in your microwave oven, cook chicken in two batches. Arrange three pieces prepared chicken in 9-inch microwave-safe pie plate; cover loosely with waxed paper. Cook

on High 6 to 8 minutes, rotating dish once. From the files of Al Rice, North Pole Alaska. Feb 1994