CARAWAY-SWISS CHICKEN ON SPINACH

1 (10 ounce) pkg frozen spinach
1 pound boneless skinless chicken breasts (about 4 halves)
FOR THE SAUCE:
3/4 cup skim milk
2 teaspoons cornstarch
1 1/2 teaspoons chicken bouillon granules
1/4 teaspoon caraway seed
1/8 teaspoon pepper
2 ounces nonfat processed Swiss cheese, torn into pieces
dash Tabasco sauce

Cook spinach according to package directions; drain well. Divide among 4 au gratin baking dishes.

Meanwhile, spray a COLD large skillet with nonstick coating. Add chicken. Cook over medium heat for 8 to 10 minutes or till tender and no longer pink, turning pieces occasionally. Place chicken atop spinach. Keep warm.

TO MAKE THE SAUCE:
Combine milk, cornstarch, bouillon, caraway, and pepper. Cook and stir till thickened and bubbly.

Add cheese and Tabasco; stir till melted. Pour atop chicken and serve.

TO FREEZE AHEAD:
Cool; cover with foil; label and freeze. To reheat in onventional oven: Bake frozen casserole, covered at 375 degrees F for 45-50 minutes or until hot. Remove foil from frozen casserole; cover with vented plastic wrap. To reheat in microowave: Microwave 1 serving at 70% (med-high) for 6-7 min or till heated through, turning dish once.

Servings: 4
Source: Better Homes and Gardens Quick & Easy Diet Recipes, 1989