4 boneless, skinless chicken breasts
1 (10 oz.) box frozen spinach
1 c. sour cream
1 sm. onion, finely chopped
1 egg (optional)
Garlic to taste
Bread crumbs
1-2 tbsp. melted butter

Thaw spinach and squeeze out excess water. Combine spinach, sour cream, onion, garlic and egg and set aside.

Place each breast between 2 sheets of wax paper and pound to 1/4 inch thickness. Place a rounded spoon of spinach mixture on each flattened breast and roll. Place seam side down in baking dish. Drizzle chicken rolls with melted butter and sprinkle with crumbs. Bake at 350 degrees for approximately 40-50 minutes.

Prepare 1 envelope chicken flavored rice mix according to package directions. Any spinach left after filling breasts may be added to rice mix. When chicken is done, place rice mix on platter and lay chicken rolls on top of sauce. Serves 4.