1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
3/4 c. Ricotta cheese
1/2 c. grated Parmesan (I use Mozzarella)
1/2 c. dry bread crumbs (I use Italian)
1 beaten egg
Salt
Pepper
4 boneless, skinless, chicken breast halves
1 tbsp. butter
1/2 c. dry white wine
Lemon slices

Combine first 5 ingredients in medium bowl. Season with salt and pepper. Make slit in edge of each breast half, cut arc to make a pocket. Fill each pocket with 1/4 of stuffing. Press pocket to close.

Melt butter in large skillet over medium high heat and cook chicken until lightly browned (about 2 minutes each side). Add wine. Cover and simmer until chicken is springy to touch, about 15 minutes.

Place on plates and garnish with lemon slices. Can also be finished in oven. After browning, bake at 350 degrees for 25 to 30 minutes, basting often.