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    Chicken Florentine

    3/4 pound boneless skinless chicken breasts, cut into strips
    1 small onion, chopped
    2 tablespoons margarine or butter
    1 garlic clove, minced
    1 package (10 ounces) Birds Eye Chopped Spinach, thawed
    1 cup chicken broth
    1/2 cup water
    1 cup Original Minute Rice
    1/3 cup parmesan cheese

    Cook and stir chicken and onion in hot margarine in large skillet until chicken is lightly browned. Add garlic and cook 30 seconds. Add spinach, broth and water. Bring to boil. Reduce heat. Simmer 3 minutes. Stir in rice and cheese. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork.

    Makes 3 servings

    This recipe created by Kraft Foods.

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