2 boned chicken breasts, skinned, halved, and flattened
1/2 c. Italian bread crumbs
2 tsp. olive oil
1 pkg. fresh spinach, trimmed and cleaned
1 sm. onion, chopped
2 tsp. butter
4 slices Monterey Jack cheese
Sprigs of fresh parsley, chopped

Press bread crumbs into chicken on both sides; reserve. Add butter to a saute pan. Saute onion until yellow. Add spinach and cook until spinach is wilted; reserve and cool. Oil an oven-proof casserole. Lay chicken in casserole. Spoon spinach mixture on each breast. Top with cheese and sprinkle with parsley. Bake 20 minutes in 425 degree oven.