1 pkg. chopped spinach
1 clove garlic
1/2 c. chopped scallions
2 shallots, chopped
2 tbsp. olive oil
1 lb. Italian sausage (or Jimmy Dean)
1 egg
1/2 c. Parmesan cheese
8 chicken breasts

Bring about 1 inch of water to a boil. Blanch spinach. Drain the spinach through a sieve and run under cold water to cool. Squeeze out as much liquid as possible and chop finely.

Saute the finely chopped garlic, onions and shallots in olive oil. Adjust the heat so that the garlic doesn't burn. When the onions are translucent, add the sausage.

Stir well to break up the sausage and cook over a medium heat until it loses its pink color. Add the chopped spinach and season to taste with salt and pepper. Off heat, stir in the egg and Parmesan. Set aside to cool.

Skin and bone chicken breasts. Butterfly them by cutting almost in half horizontally. Place the filling in the center of each breast and roll tightly to enclose the filling. Dredge the filled breasts with flour, shaking off any excess.

Fill the bottom of a frying pan with olive oil. Heat to medium and saute the chicken for 8 to 10 minutes until it is lightly browned on all sides. Drain on paper towels. To freeze, wrap in wax paper then foil. From a gourmet cooking class, Houston.