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Recipe by: kestens
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See below ingredients and instructions of the recipe
4 Boneless chicken breasts 1 tb Linseed oil
1/2 lb Fresh spinach 1/2 ts Oregano
1/3 c Slivered raw almonds, 1/2 ts Salt
-toasted 2 c Uncooked brown rice
2 cl Fresh garlic, minced, 4 1/2 c Water, or soup stock
-=OR=- Freshly ground pepper
1 1/2 ts Bottled -to taste
4 ts Onion; finely minced 2 tb Fresh parsley; chopped
Preheat oven to 350F. Remove skin from chicken breasts. Wash spinach,
remove stems and discard, tear leaves into small pieces. Mix spinach and
nuts together. In wok or large akillet, stir fry the garlic and 2 tsp of
the minced onion in the oil. Add spinach, nuts, oregano and salt, and
saute 2-3 minutes longer. Remve from heat and let cool. In a 10x13 inch
bakin gdish, place uncooked rice and water or soup stock. season wit
pepper, add remaining minced onion, and parsley. sEt aside. Spread chicken
breast out flat. Pound lightly. Fill each with an equal portion of spinach
mixture. Roll up and secure ends with toothpicks. Place rolls evenly over
rice in baking dish. Cover with foil. Cook in oven for 1 hour and 15
minutes, or until rice is done.
Origin: Yeast Free Living. Shared by: Sharon Stevens, Oct/94.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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