Pound chicken breasts (skin has been removed) very thin. Sprinkle with salt and pepper. Make stuffing.

GREEN PEPPERCORN AND SPINACH STUFFING
6 c. chopped fresh spinach leaves
3 c. shredded Swiss cheese
1 1/2 c. Ricotta cheese
1 lg. onion, finely chopped
6 hard boiled eggs, coarsely chopped
2 lg. cloves garlic, crushed
2 heaping tbsp. green peppercorns, finely crushed
2 tsp. salt

Mix stuffing ingredients together. Spread about 1/3 cup over each breast. Beginning at one end, roll up once. Fold in sides. Place 1 sheet of filo dough on a damp towel. Brush filo with melted butter.

Fold filo in half and place rolled chicken breast on top of folded filo about 2-inches from top. Roll filo over chicken until bottom of edge. Brush with butter and seal all edges. Bake on baking sheet at 400 degrees for 25-30 minutes. (Use 6, freeze 6.)