Spinach Stuffed Chicken Breasts 1

3 skinless chicken breasts

2 packages frozen spinach

2 cups grated Swiss cheese

1/2 teaspoon nutmeg

1 cup onions, chopped

1/4 cup bell popper, chopped

1 cup fresh mushrooms, sliced

1 can mushroom soup

1 package frozen sheet puff pastry

Salt and pepper, to taste

1 egg white

Gravy:

1 can of cream of mushroom soup

1 can skim milk

Pinch of pepper

1/2 cup of chopped green onions

Preheat oven to 400F. Cut chicken breasts in half. Pound chicken breasts between sheets of wax paper to flatten to 1/4 inch thickness.

Boil spinach, onions, bell peppers and mushrooms with a pinch of salt. Drain and squeeze most of water out of spinach with the back of a spoon in colander, Season vegetables with nutmeg. Set aside. Cut sheet pastry into six equal squares.

Wrap each chicken breast around a tablespoon of vegetables and a tablespoon of grated cheese. Wrap a square of pastry around each chicken breast. Spray a cookie sheet with vegetable oil and place chicken pastries corner side down on the cookie sheet.

Brush with egg white. Bake 25 to 30 minutes.

To prepare gravy, in a saucepan over medium heat, mix cream of mushroom soup, skim milk, pepper and green onions. Spoon over top of chicken pastries.

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Cajun Country -- New Iberia, Louisiana