Chicken Florentine - cooking recipe

Ingredients

1 (2 1/2 lb.) Perdue oven stuffer roaster breast
2 Tbsp. butter
1 tsp. salt
1 (10 oz.) pkg. frozen spinach, cooked and drained
2 c. cooked rice
1 (14 oz.) jar mushrooms, drained
1/4 c. grated Parmesan cheese
1/4 c. chopped parsley
1/4 tsp. ground nutmeg

Preparation

Wash breast and pat dry.
Place in shallow baking dish, skin side up.
Dot with butter.
Sprinkle with salt.
Bake at 350\u00b0 for 1 hour. Baste with pan drippings occasionally.
Combine remaining ingredients.
Stuff into breast cavity.
Bake 30 minutes longer or until chicken is fork-tender.