3 c Water
4 cubes Chicken Bouillon
2 c Instant Brown Rice
2 tbsp. Cornstarch
1/4 c Olive Oil
4 boneless, skinless Chicken Breast Halves
1 tsp. Dried Thyme
1 tsp. Dried Sage
2 tsp. Dried Basil
1 tsp. Dried Parsley
1 tsp. Dried Marjoram
1 medium Onion, chopped
2 10 oz. pkg. Frozen Chopped Spinach, thawed and drained
2 c Cottage Cheese
Salt and pepper to taste
1/2 c Parmesan Cheese
1/4 c Margarine
Preheat oven to 350º.
In a medium saucepan, boil 2 cups water and chicken bouillon. Stir in rice. Remove from heat, and set aside.
In a small bowl, mix cornstarch with remaining water.
Heat olive oil in a medium skillet over medium heat. Place chicken in skillet with thyme, sage, basil, parsley, and marjoram. Cook until chicken is no longer pink and juices run clear.
Drain and cube.
Stir onion into the skillet, and cook 5 minutes, or until browned and tender.
In a large bowl, thoroughly mix rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese.
Transfer the mixture to a medium baking dish. Season with salt and pepper. Top with Parmesan cheese, and dot with margarine.
Bake, covered, 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, until surface is lightly browned.