6 boneless chicken breasts
2 small garlic cloves, minced
1/2 cup (1 stick) butter, melted (for stuffing and browning), divided
1 (6 oz.) box preferred stuffing mix (I use Stove Top)
1 (10 oz.) pkg. frozen spinach
3 slices Swiss cheese, cut in half
1 (10 oz.) can cream of celery soup
1 can chicken broth (use empty soup can)
1/2 cup flour
1 tbsp. sea salt
1 tbsp. cracked black pepper
1 tbsp. poultry seasoning
1 tbsp. paprika
1 box toothpicks

Place each piece of chicken between 2 sheets of wax paper upside down (season the down side with salt, pepper, poultry seasoning, and paprika). Flatten chicken to 1/4-inch thickness using a meat mallet or rolling pin. Set aside.

Sauté garlic in 4 tablespoons of butter. Stir in seasoned stuffing mix and make according to package directions. Place sliced Swiss cheese on each piece of chicken and add a thin layer of warmed and drained spinach to chicken breast.

Spread stuffing mixture evenly on each chicken breast, leaving a 1/2-inch margin on all sides. Fold short ends of chicken over stuffing and roll up (beginning with unfolded side). Sprinkle rolled chicken with flour and secure with toothpicks.

Lightly brown chicken in 4 tablespoons of butter and place in baking dish. Combine soup and broth and pour over chicken.

Cover with foil and bake at 325°F for 50 to 55 minutes (or until done).

Serves 6.

Submitted by: TaLoni Johnson