5 boneless chicken breasts fillets
1/4 c. butter
1 tbsp. olive oil
3/4 c. chopped onion
1 c. chopped fresh spinach (stems included)
1 garlic clove, minced
1 1/2 c. cooked rice
1/4 c. slivered almonds
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. coriander
1/2 tsp. nutmeg
1/4 c. sliced almonds
1/4 c. chicken broth
1/4 c. white wine

On hard surface, pound chicken breasts to 1/4 inch thickness. In fry- pan over medium heat, melt butter and olive oil. Add onion, spinach, and garlic; saute about 5 minutes. Then add rice, slivered almonds, 1/2 teaspoon salt, 1/4 teaspoon pepper, coriander, and nutmeg. Stir and cook until onion is soft and ingredients are well mixed. On each breast half, place about 1/5 of the rice mixture and fold over. In large baking dish, place chicken in single layer with skin side up. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, and the sliced almonds. In bottom of baking dish, pour wine and broth. Cook at 325 degrees about 1 hour or until chicken is brown and fork tender. Baste with pan juices several times.