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Lucinda's Chicken Kiev

Ingredients:
6 boneless, skinless chicken breasts
1 package Stouffer's frozen spinach souffle
1/2 pound cream cheese
1 or 2 cloves garlic
Salt and pepper to taste
1 teaspoon basil
A little bit of butter (about 1 or 2 teaspoons)
Your favorite pasta sauce

Lightly cook the spinach souffle in microwave as per instructions on package, but not as much, because you are also going to bake it. (You want it to be melted, thickened, and spreadable.) On floured board, pound out chicken breasts flat. In a little bowl, melt butter and add garlic, salt, and pepper; stir. (Don't use too much butter as the souffle is moist and you don't want your insides soggy or too greasy.) Brush this butter mixture over chicken breasts. Stir souffle mixture and pat a bunch over the top of each breast (about 1/4 inch). Place cream cheese slices (about 1/4 inch thick) over souffle. Roll breasts and place in baking dish (sprayed with non-stick spray) upside down so they don't unroll. Pour pasta sauce over chicken breasts and bake at 350 degrees for 45 to 50 minutes until chicken is done. Serve on a platter over rice.

Variations: Garnish with capers, or put some capers inside. Use your favorite pasta sauce, teriyaki sauce, mild barbecue sauce, cream sauce, or a buttered fruit glaze on top. Lots of dressings go well with chicken and rice. Another variation is for appetizers: you can slice each kiev breast in 1/2-inch slices and place on a platter on a lettuce bed.

Suggestions: You can prepare this earlier in the day and place covered in refrigerator. Pour sauce on top and place in oven just as company arrives. This gives you about 45 minutes to visit before dinner is done.

Serves: 4 to 6.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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