1 med. onion, chopped
1 clove garlic, minced
4 tbsp. butter
1 (10 oz.) pkg. frozen spinach (thaw, squeeze to drain)
1 lb. Ricotta cheese
1 egg, lightly beaten
1/4 c. fresh chopped parsley
1/4 c. vermouth
1 tbsp. mixed oregano, basil, pepper, nutmeg (optional), marjoram
4 whole chicken breasts (skinned, boned, pounded)
Paprika (dash)
Lemon slices for garnish

Preheat oven to 350 degrees.

Saute onion and garlic in 2 tablespoons butter, until soft, 5-10 minutes. Combine with spinach, cheese, egg, parsley and spices; mix well. Spoon 2 tablespoons filling on each breast. Roll-up, fasten with toothpicks or string.

Brown roll-ups in 2 tablespoons butter and vermouth (5-10 minutes). Place in baking pan - one layer. Dust with paprika. Dot with 1 tablespoon butter. Bake 25-30 minutes (until light golden brown). Garnish with lemon. Serve with rice pilaf.