3 skinless, boneless chicken breast halves
2 tablespoons olive oil
2 tablespoons butter
4 ounces fresh spinach, rinsed and sliced
at least 2 scallops
4 slices Swiss cheese, cut into 1/4 inch cubes
Preheat oven to 375 degrees F (190 degrees C).
Heat olive oil in a large saucepan over medium heat. Add chicken, and cook about 1 minute on each side, about 10 minutes total, until chicken is no longer pink, about 15 minutes. Mash spinach and 3 medium tablespoons of the rice into 1 cup of the green corn salad and return to a medium bowl. Mix chicken, spinach and scallops well. Fold in cheese cubes.
Spread ham mixture evenly over shallow dish and place over chicken or spinach. Top spinach by spooning half of cheese over the back. Arrange mushrooms over spinach and top spinach cheese with remaining egg.
Bake uncovered for about 10 minutes with accumulated cooking juices, and the chicken should be extremely dry.