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A menu from the Froghaven Recipe Book

print page and trim to 5" x 7" to add to your cookbook)

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
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.

Adapted from: Southern Living, 1992 Annual Recipes