CHICKEN AND SPINICH ALFREDO

My spinach is typically one of the very first crops to harvest in my early spring garden.  I love it fresh, canned or cooked in one of my favorite dishes such as this one.  Chicken and Spinach Alfredo is an easy, carefree dish that is just delicious, tender and juicy.  Combined with the fresh herbs I grow it is a meal I am proud to serve too.  This dish is for four people

4 Chicken leg quarters
1/2 cup olive oil
4 Cups fresh Spinach
3 oz Cream Cheese
2 tablespoons fresh chives
1 tablespoon fresh rosemary
1 tablespoon fresh basil
1 1/2 tablespoon fresh oregano
4 cloves fresh garlic minced
2 cups rice prepared as directed
salt and pepper

Heat oil in skillet.  Split let quarters by making a slit directly between thigh and leg bone.  Bend until bones are separated and cut through remaining meat.  Sprinkle chicken pieces with salt and pepper.  Place in hot oil and brown 2 to 3 minutes on both sides.  Remove from skillet and place pieces in baking dish.  Place in oven and sprinkle with additional salt and pepper.  Cook uncovered at 300 for 1 hour.

Cook spinach in boiling water.  Place all herbs in a chopper and grind.  Add herbs to spinach and cook for 30 to 45 minutes or until tender.  Remove from heat.  Stir in Cream Cheese until melted.

Remove chicken from pan.  Place spinach in baking dish and top with chicken.  Cover baking dish and cook for an additional 15 minutes or until spinach begins to bubble at 350.  Serve over cooked rice seasoned with salt and pepper.