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
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