8 chicken breast halves, boned & skinned
1 1/2 c. seasoned bread crumbs
1/2 c. grated Parmesan cheese
1 tsp. oregano leaves, crushed
1/2 tsp. garlic salt
1/4 tsp. pepper
Softened butter
1 egg
1 boxed frozen chopped spinach, thawed & squeezed
Olive oil
1/2 lb. Mozzarella cheese, cut into sticks 1/2" thick, 8 sticks
1/3 c. chopped fine onion
1 tbsp. chopped parsley

Place chicken between 2 sheets of plastic wrap and pound gently to about 3/8" thick. Combine spinach, egg, Parmesan cheese, onion, oregano, salt and pepper and mix. Put bread crumbs and parsley in shallow dish and have shallow dish for olive oil.

Take each breast and spread with softened butter. Use 1/8 of spinach mixture and spread over butter and pat. Place a Mozzarella stick on narrow end. Roll up tucking in sides. Dip in olive oil, then roll in bread crumbs. Place in 9"x13" dish, sprayed with cooking spray.

Cover and refrigerate 3 to 4 hours or freeze 1 hour to set. Bake, uncovered 400 degrees for 20 to 30 minutes until chicken is no longer pink.