Rockefeller? The name was attributed to an oyster recipe made with spinach. Why…. Money is green. Rockefellers have money… Spinach is green. Had to name this dish something. Serves 2
Ingredients:
- Enough boneless chicken for 2. We’ve used one large breast but you can easily make this with single serving boneless chicken breasts.
- 1 Package of fresh spinach or 1 box frozen leaf spinach
- 1/4 Cup The Net Gourmet’s Chicken or Fish Topping (or 2 each of Ritz and Saltines crushed with a teaspoon of Parmesan cheese)
- 3 Cloves garlic chopped fine
- 1/4 Teaspoon fresh ground nutmeg (optional)
- 4 Leaves fresh basil chopped or 1/2 teaspoon dried basil
- 3 or 4 Slices of tomato
- 2 Tablespoons butter (split)
- 3 Tablespoons Parmesan cheese
- 1/4 Cup chicken broth, white wine or water
- S & P to taste
Directions: Preheat oven to 375° F
Cook the spinach according to package instructions in a heavy bottom oven proof skillet. When cooked, drain all excess water from spinach. In the same pan on the stovetop, push spinach to the outside of the pan. Melt 1 tablespoon of butter in the center of the pan and add the garlic. Sauté garlic for about a minute (do not brown). Mix in the spinach with the garlic. Add the nutmeg and a pinch of salt and pepper.
Cut the chickens in half the long way (keeping the knife parallel to the cutting board). Place the cooked spinach on the bottom chicken half and then top with the other half of chicken. Place the chicken back in the pan you cooked the spinach in. Top with cracker topping, then the sliced tomatoes. Top each tomato with about a tablespoon of cheese, a small cube of butter and the basil.
Add the broth/wine/water around the chicken and cook in the oven for 40 to 50 minutes until chicken is 165°. When cooked slice into serving pieces
