Lean Portola Valley Chicken

[tami]

LEAN PORTOLA VALLEY CHICKEN
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Ingredients:
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1 tblsp corn-oil margarine
3 tblsp flour
3/4 cup defatted chicken stock
1/2 cup nonfat milk
1/4 tsp salt
Dash of garlic powder
Dash of pepper
1/2 tsp curry powder
1/2 cup cold water
1/2 cup nonfat mayonnaise dressing
1/2 cup raw brown rice
1 pkg (10 ounces) frozen chopped spinach, thawed
4 boneless, skinless chicken breast halves (1 pound)
1/2 cup grated Parmesan cheese

Instructions:
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Preheat the oven to 350 degrees. Spray an 11- by 7-inch baking dish
with non-stick vegetable coating.

In a saucepan over medium heat, melt the margarine. Add the flour and
stir for 1 minute; do not brown. Add stock and milk and stir, using a
wire whisk, until mixture comes to a boil. Add salt, garlic powder,
pepper and curry powder and continue to cook for 1 minute. Remove from
heat, stir in water and mayonnaise and set aside.

Sprinkle the rice over the bottom of the baking dish. Layer the spinach
evenly over the top. Cover the spinach with half of the sauce mixture,
then the chicken, then the remaining sauce. Sprinkle the cheese over
the top and bake, uncovered, for 1 hour.

Nutritional Value per Serving:
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366 calories
78 mg cholesterol
9 grams fat
824 mg sodium