4 lg. chicken breasts (boneless)
1 bunch fresh spinach
1 c. cooked rice
2/3-3/4 c. Parmesan cheese
1/2 tsp. garlic salt
4 c. sliced almonds
1/2 tsp. lemon juice

Cook rice as per directions on package. Using meat tenderizer, pound chicken breasts to 1/4 inch thickness, set aside. Remove stems from spinach, wash thoroughly and place leaves in large saucepan with a little water. Steam cook. Drain - do not press out excess water.

While spinach cooks down, put 1 tablespoon butter in small pan. Melt on medium-high. Add almonds to melted, hot butter. Let cook for approximately 2 minutes and add lemon juice.

Be sure they don't burn. Add to spinach - the rice, almonds and Parmesan cheese. Stir together. Place 1 heaping tablespoon of spinach mixture in middle of chicken breast. Roll up the breast and secure with string or toothpicks. Place in shallow baking pan. Bake at 305 degrees for 15-20 minutes. Serve with tossed salad.