1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 egg, beaten
1/3 c. sour cream
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. red pepper
1/2 c. Italian-style breadcrumbs
2 tbsp. grated Parmesan cheese
6 chicken breast halves, skinned and boned
pepper
3 tbsp. butter, melted

Combine first 6 ingredients, stirring well; set aside. Combine breadcrumbs and Parmesan cheese; set aside. Place each chicken breast between 2 sheets of wax paper; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with pepper. Place spinach mixture evenly in center of each chicken breast. Fold long sides of chicken over spinach mixture; fold ends over and secure with a wooden pick. Roll chicken in breadcrumb mixture and place in a lightly greased 12 x 8 x 2-inch baking dish. Sprinkle with remaining breadcrumb mixture and drizzle with butter.

Bake at 350°F for 35 to 40 minutes