1/2 c. peanuts, finely chopped
Salt
12 split chicken breast, boned and skilled
2 tbsp. flour
1 tsp. chicken flavored seasoning or 1 chicken season packet
1 tsp. paprika
1 tsp. onion powder
White pepper
1/4 c. minced parsley
Parsley for garnish
1/2 c. butter
1 1/4 c. milk
1 tsp. garlic powder
1 pkg. fresh spinach

In small bowl combine peanuts, minced parsley or parsley flakes and salt to taste. Set aside.

With meat mallet, pound each breast to 1/4 inch thick. Lay out the breast flat. Spread a tablespoon of nut mixture on a breast, roll like a jelly roll. Fasten rolls with toothpicks. Prepare all the breast same way. In a baking pan, melt butter, add paprika, garlic and onion powder, salt and pepper to taste.

Arrange chicken breast seam side down in baking pan, brush butter on the chickens from the mixture. Bake 40 minutes at 400 degrees or until tender. In 1 quart saucepan take 3 tablespoons of the drippings. Stir in flour and chicken seasonings.

On medium heat, stir in milk stirring constantly until the mixture thickens. Rinse the spinach leaves, and place flat down on serving dish covering the whole plate making a spinach bed.

When the chicken is done, discard toothpicks. Place the chicken on the spinach leaves. Pour the gravy lightly over the chicken top with a little more paprika. Garnish with parsley. Pour the extra gravy in a bowl and serve.