2 lb. chicken breasts, boneless
10 oz. spinach, frozen
4 oz. breakfast sausages
1 lg. onion, finely chopped
3/4 clove garlic, finely chopped
Salt, pepper and nutmeg to taste
4 oz. heavy cream

DOUGH:

10 oz. flour, pastry
6 oz. butter
4 oz. sour cream
1 egg

Pound the chicken and place them side by side. Cook the spinach in a very small amount of boiling water. Render the sausage. In the sausage fat saute the onions then the garlic (in that order). Add the spinach and season with salt, pepper and nutmeg.

Add heavy cream and reduce under medium heat. Cool the mixture in the refrigerator. Place the spinach in the chicken breast and roll chicken breast. Roll the dough and place the rolled chicken breast in the dough. Place back in refrigerator for 30 minutes.

Brush with egg wash and bake at 375 degrees for approximately 30 minutes. You may prepare a light chicken veloute or gravy. Method of serving.

Cut into slices with sharp knife and place on plate. If sauce is desired it should go under entree. Garnish with vegetable medley and sprig of parsley.