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|
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
Cover and bake at 350 degrees for 1 hour. Top with cheese,
and bake, uncovered, an additional 5 minutes. Sprinkle with green onions and
Two generous servings.
Adapted from: Southern Living, 1992 Annual Recipes