1 (10 to 12 oz.) pkg. frozen spinach souffle
4 whole med. chicken breasts, boned
2 tbsp. butter
2 garlic cloves, diced
1/2 c. water
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. chopped parsley for garnish

With serrated knife, cut frozen spinach souffle crosswise into 4 equal pieces. With meat mallet or dull edged knife, pound chicken into 1/4 inch thicknesses. Top half of each breast with a piece of souffle, fold other half over the filling and fasten edges with toothpicks. Repeat with other three breasts.

In a 12 inch skillet over medium-high heat, in hot butter, cook garlic until golden. Discard garlic. Add chicken breasts and cook until well browned on all sides. Add water, lemon juice, salt and pepper. Heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until chicken is fork-tender. To serve, discard toothpicks. Arrange on a warm platter; spoon sauce over chicken. Garnish with parsley. Serves 4.