1 lb. fresh spinach
4 boned, skinned chicken breast halves (1 lb. total)
Salt, pepper & ground nutmeg
1/4 c. hot chicken broth
Thin red pepper strips for garnish

CURRIED RICE:

1 1/2 c. water
Curry to taste
1/2 c. uncooked long grain rice

To make Stuffed Chicken Breasts:

1. Preheat oven to 375 degrees. Wash spinach and place in Dutch oven with water still clinging to leaves. Cook over high heat until steam forms. Reduce heat; cover and simmer 4 to 6 minutes until wilted, stirring once.

2. Drain in colander. Rinse with cold water. Press out as much liquid as possible.

3. Butterfly the chicken breasts; with the underneath side up, cut each breast lengthwise down the center, stopping halfway through meat. Hold knife parallel to breast; cut through the meat perpendicular to the first cut on both sides to form 2 "flaps", leaving "hinge" at either edge. Fold flaps out to form single flat piece of meat.

4. Make "cores" of spinach 1 1/2" wide and center on chicken pieces.

5. Season with salt, pepper and nutmeg.

6. Wrap the flaps of chicken meat over the spinach, completely encasing the spinach. Secure with wooden picks. Place in a pie plate. Add chicken broth.

7. Cover with foil. Bake in 375 degree oven for 20 to 30 minutes.

To make Curried Rice:

1. In a saucepan, bring 1 1/2 cups water and curry to boiling. Add rice. Reduce heat.

2. Cover and simmer for 25 minutes or until tender.

To Serve:

1. Gently press rice into 4 small souffle dishes. Invert in the center of 4 plates.

2. Remove wooden picks an cut chicken rolls into 1/2" slices.

3. Arrange the chicken slices around the rice.

4. Garnish the rice with pepper strips. Yield: 4 servings.