1 pkg. fresh spinach
2 red peppers
4-6 chicken breasts, skinless
Salt and pepper to taste
4 garlic cloves
2 tbsp. olive oil
4-6 slices Provolone cheese

Clean and stem spinach; mince garlic cloves; slice red peppers thinly.

In a large skillet, combine olive oil, garlic and red peppers, with spinach on top. Cover and cook over medium heat until spinach wilts. Uncover and saute about 5 minutes, adding salt and pepper.

Place 1 slice of cheese on each of the chicken breasts and then cover each with the spinach mixture. Form each chicken breast into a roll. Place chicken rolls into the skillet, salt and pepper, and heat over medium for about 7 minutes. Remove from skillet and place on "Pam-ed" cookie sheet. Bake in oven at 375 degrees for 30 minutes.