2 1/2 lb. chicken thighs or leg quarters
6 tbsp. butter
1/4 c. dry bread crumbs
1 pkg. (10 oz.) fresh spinach
3 cloves garlic, peeled & minced
1/4 c. grated Parmesan cheese

1. Skin the chicken while you bring 1 quart of water to a boil in a 12 or 14 inch skillet. Add the chicken and simmer, covered for 20 minutes.

2. Meanwhile, wash and trim the spinach. Melt 3 tablespoons butter in a 4 quart saucepan. Add garlic and cook uncovered over low heat for 1 or 2 minutes or until golden brown. Add the spinach and cook, stirring until the spinach is just limp (4 to 5 minutes). Transfer the spinach to a buttered 9 x 9 x 2 inch baking dish.

3. Remove the chicken from the water and place on top of the spinach. Melt the remaining 3 tablespoons of butter. Combine with bread crumbs and cheese and sprinkle the mixture over the chicken. Broil 4 inches from heat until chicken is golden brown. 3 to 4 minutes.