|Frozen chopped spinach||10 Ounce, thawed and well drained (1 Package)|
|Egg||1 , beaten|
|Sour cream||1⁄3 Cup (5.33 tbs) (Any Commercial Brand)|
|Ground nutmeg||1⁄2 Teaspoon|
|Pepper red||1⁄8 Teaspoon|
|Italian breadcrumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Chicken breast halves||6 , skinned and boned|
|Butter/Margarine||3 Tablespoon, melted|
Combine first 6 ingredients, stirring well; set aside.
Combine breadcrumbs and Parmesan cheese; set aside.
Place each chicken breast between 2 sheets of wax paper; flatten to 1/4 inch thickness using a meat mallet or rolling pin.
Sprinkle with pepper.
Place spinach mixture evenly in center of each chicken breast.
Fold long sides of chicken over spinach mixture; fold ends over and secure with a wooden pick.
Roll chicken in breadcrumb mixture,and place in a lightly greased 12 x 8 x 2 inch baking dish.
Sprinkle with remaining breadcrumb mixture, and drizzle with butter.
Bake at 350° for 35 to 40 minutes.