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Stuffed Chicken Breasts with Spinach and Almonds

5 chicken breasts
1/4 c. melted butter
1 Tbsp. olive oil
3/4 c. chopped onion
1 clove garlic, minced
1 c. chopped fresh spinach (stems included)
1 1/2 c. cooked white rice
1/2 c. slivered almonds
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. coriander
1/2 tsp. nutmeg
1/4 c. dry white wine
1/4 c. chicken broth
an additional 1/2 c. slivered almonds

Pound breasts to 1/4-inch thickness. On medium heat,
melt butter and oil. Add onion, spinach and garlic. Saute 5 minutes. Add rice, 1/2 cup slivered almonds, salt, pepper, coriander and nutmeg. Stir and cook until onion is soft and ingredients are well mixed. On each breast half, place 1/5 of the rice mixture and fold over. In large baking dish, place chicken in single layer with skin side up. Sprinkle with salt, pepper and additional sliced almonds. Pour wine in bottom of baking dish and broth. Bake at 325 degrees about 1 hour, until chicken is brown and tender. Baste with pan juices several times.
Makes 5 servings. 

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