"A chicken in every pot" is the American ideal. Here, the poultry is done up in a casserole dish, over a bed of flavored brown rice. We use instant for this, because regular brown rice takes nearly an hour to cook all by itself.

While this entree is "complete," you might want to serve a salad -- Greek style, of course -- on the side. Go easy on the feta and olives; no need for 'em. Just use the best Greek or Italian-style dressing you can find.

Hint: You might want to use two casserole dishes for this main course. Speeds up oven time a bit.

1 1/2 pounds baby lettuce, stemmed and, if need be, lightly rinsed

3 cups reduced-fat/sodium chicken broth

2 cups instant brown rice

4 large tomatoes, chopped, divided

4 teaspoon grated lemon peel

About 1/3 cup fresh lemon juice, divided

1/2 cup chopped pistachio nuts, divided

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh dill

3/4 teaspoon ground cinnamon

1/2 teaspoon coarsely ground pepper

8 boneless, skinless chicken breast halves, trimmed of any fat

12 to 16 ounces plain yogurt (reduced-fat, please)

Fresh oregano and/or dill sprigs, garnish

Additional lemon peel strips, garnish

In a large skillet, over medium heat, add about 2 tablespoons water. Add spinach, cover and cook (to wilt it) for 1 to 2 minutes. Remove from heat and cool slightly.

In large bowl, combine cooled spinach, chicken broth, brown rice, about 3/4 of the chopped tomatoes (save the rest for garnish), lemon zest, 1/4 cup of the fresh lemon juice, 1/4 cup of the pistachio nuts, oregano, dill, cinnamon and pepper. Mix well.

Heat oven to 375 degrees. Into a 13- x 9-inch casserole dish or 2 (8-inch) dishes, spoon 2/3 of the rice mixture. Arrange chicken breasts atop rice. Spoon remaining rice mixture over chicken. Cover with foil and bake 55 to 65 minutes, until chicken is done and rice is tender.

To serve, just before chicken is done, combine the yogurt with remaining 4 teaspoons lemon juice. Remove cooked chicken and rice from oven, remove foil and let stand 5 minutes. Spoon yogurt along center portions of chicken pieces. Sprinkle with reserved tomato pieces, and pistachio nuts, plus lemon peel strips, oregano and dill. Makes 8 servings.

Note: If you plan to freeze a portion of this casserole, don't add the garnishes until after you thaw it and gently reheat in oven.

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