1 (10 oz.) pkg. thawed frozen chopped spinach
1 tsp. vegetable oil
1 sm. onion, minced
1 tsp. fresh lemon juice
2 oz. Ricotta cheese
Salt & pepper to taste
4 boneless chicken breast halves, skinned
Paprika

Squeeze all liquid from spinach. Place wok over high heat; add oil. When hot, add onion; stir fry about 1/2 minute. Add drained spinach; stir fry about 1 minute. Spoon mixture into a medium bowl; cool slightly. Stir in lemon juice and cheese. Season to taste with salt and pepper.

Using a meat mallet (flat side), pound chicken pieces to 1/4 inch thick. Spread chicken pieces with spinach mixture. Roll-up, secure with toothpicks. Place chicken in a single layer in a shallow steaming dish. Place dish on rack in wok, over simmering water. Cover and steam 20 minutes or until meat is white through center. Remove and cool slightly. Sprinkle with paprika. Cut crosswise into thin slices.