This recipe for Roman Chicken was submitted by Penny Nichols, Baton Rouge, LA.

Roman Chicken

6 boneless, skinless chicken breast halves
1/2 cup Italian salad dressing
1 (10-ounce) package frozen spinach leaves
1 tablespoon olive oil
1 clove garlic, chopped
1/2 cup chicken broth
2 tablespoons golden raisins
2 tablespoons pine nuts
6 ounces mozzarella cheese (from ball, not shredded)
1 cup orzo pasta, cooked according to package directions
6 tablespoons freshly grated Parmesan cheese

1. In gallon size plastic lock bag, place chicken and Italian dressing; marinate in refrigerator 15 minutes.
2. Cook spinach according to package directions; drain well.
3. Remove chicken from marinade and drain.
4. In large frypan, place olive oil and garlic over medium high heat. Add chicken and saute about 5 minutes or until lightly browned on both sides.
5. Pour chicken broth into 8x8 baking dish and add chicken with garlic. Spread spinach around chicken; sprinkle with raisins and pine nuts. Top each chicken breast half with 1 ounce mozzarella cheese.
6. Bake, uncovered, in 350°F (175°C) oven for about 20 minutes or until fork can be inserted in chicken with ease.
7. Remove to serving platter; arrange orzo around chicken and sprinkle with Parmesan cheese.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.