Greek Chicken - cooking recipe

Ingredients

1 c. rice
1 (10 oz.) pkg. frozen spinach
1/4 c. water
grating of nutmeg
1 (10 oz.) can concentrated chicken broth
3 Tbsp. lemon juice
1 Tbsp. cornstarch
1 lb. bone breast
1/2 c. toasted pinenuts
1/2 clove smashed garlic
1/2 c. white wine
4 oz. Feta cheese
dash of salt
ground black pepper

Preparation

Boil rice as per package instructions.
Thaw spinach in 1/4 cup water in 2-quart saucepan.
Add grating of nutmeg and dash of salt.
Toast pinenuts 6 to 7 minutes in 350\u00b0 toaster oven.
Pound breasts and rub in smashed garlic.
When spinach is thawed, add lemon juice; dissolve cornstarch in small amount of broth and combine broth and thickener with spinach.
Bring to a boil while stirring.
Turn off burner under spinach.
Place breasts in 9 x 13-inch Pyrex dish.
Sprinkle with pepper; add wine.
Cover dish completely with plastic wrap and microwave for 4 minutes.
Crumble cheese over breasts, then layer spinach and rice; finally sprinkle pinenuts on top.
Cover dish completely with plastic wrap and microwave for 1 minute and 20 seconds.