I met Sarah Miller in the early 70's in Laguna Beach where she still
lives with her husband, Jerry and son, Ry. She was a singer-songwriter-piano
player at the time. A lusty, multi-talented woman, she can really get
into cooking when the occasion arises. To quote her directly, "This
is one of the best chicken recipes I've ever had. It is quick and easy
to make after a long day at work."
6 half breasts of chicken, skinned and boned
1 bunch spinach
2 c. cottage cheese
3/4 c. jack cheese, shredded plus some extra
1 t. thyme
Dash of nutmeg
Grated Parmesan or Romano cheese
1. Season chicken breasts with your favorite chicken seasoning or, pepper,
ground ginger, paprika. Bake at 350 degrees for 30 minutes.
2. Steam spinach just until wilted. Drain well and then further dry with
a paper towel. Get out as much liquid as possible. Chop fine.
3. Mix chopped spinach with cheeses, egg, thyme and nutmeg.
4. Pour off any juices in chicken pan and reserve for another use. Spread
spinach- cheese mixture over breasts. Sprinkle additional jack cheese
on top. Top with grated Parmesan. 5. Return to oven and bake another 30
minutes at 350 degrees.
Nina's Note: When first removed from the oven, everything will look
like it's run together. Let it cool for a minute and then gather each
breast's topping together as you lift it out of the pan with a spatula.
For a variation, try it with Swiss Chard instead of spinach and use Ricotta
in lieu of cottage cheese.