Roman Chicken

Ingredients

• 6 boneless, skinless chicken breast halves
• 1/2 cup Italian salad dressing
• 1 package (10 oz.) frozen spinach leaves
• 1 tablespoon olive oil
• 1 clove garlic, chopped
• 1/2 cup chicken broth
• 2 tablespoons golden raisins ( I leave these out)
• 2 tablespoons pine nuts
• 6 ounces mozzarella cheese (from ball, not shredded)
• 1 cup orzo pasta, cooked according to package directions
• 6 tablespoons grated Parmesan cheese

Directions

In gallon size plastic lock bag, place chicken and Italian dressing; marinate in refrigerator 15 minutes. Cook spinach according to package directions; drain well. Remove chicken from marinade and drain. In large frypan, place olive oil and garlic over medium high heat. Add chicken and saute about 5 minutes or until lightly browned on both sides. Pour chicken broth into 8×8 baking dish and add chicken with garlic. Spread spinach around chicken; sprinkle with raisins and pine nuts. Top each chicken breast half with 1 ounce mozzarella cheese. Bake, uncovered, in 350 degree F. oven for about 20 minutes or until fork can be inserted in chicken with ease. Remove to serving platter; arrange orzo around chicken and sprinkle with Parmesan cheese.

Makes 6 servings.