6 boneless, skinless chicken breast halves
1/2 cup Italian salad dressing
1 package (10 oz.) frozen spinach leaves
1 tablespoon olive oil
1 clove garlic, chopped
1/2 cup chicken broth
2 tablespoons golden raisins ( I leave these out)
2 tablespoons pine nuts
6 ounces mozzarella cheese (from ball, not shredded)
1 cup orzo pasta, cooked according to package directions
6 tablespoons grated Parmesan cheese
In gallon size plastic lock bag, place chicken and Italian dressing; marinate in refrigerator 15 minutes.
Cook spinach according to package directions; drain well.
Remove chicken from marinade and drain.
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.
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.
Bake, uncovered, in 350 degree F. oven for about 20 minutes or until fork can be inserted in chicken with ease.
Remove to serving platter; arrange orzo around chicken and sprinkle with Parmesan cheese.