Dodie's Spinach Stuffed Chicken Breasts

6 chicken breasts (boneless/skinless) 4 pkg. chopped frozen spinach 1 lge. pkg. cream cheese 1-2 lemons Salt/Pepper (to taste)

Thaw and drain spinach in mesh colander.

Peel rind from one lemon and slice into six thin slices; set aside.

Butterfly & pound chicken to flatten (between one large sheet Saran wrap).  Salt & pepper the chicken then place 1/4" slice of cream cheese, one squeezed handful (approx 3 Tbsp. of drained spinach and another 1/4" slice of cream cheese in center of chicken.   Top the cheese & spinach with one slice of the peeled lemon.  Roll the chicken up very tightly around the mixture, using the Saran wrap.  If needed, use another piece of Saran wrap, making sure it is tightly sealed.

Wrap each stuffed breast in a sheet of aluminum foil and drop into boiling water and let boil for 20 minutes.

These can be eaten immediately, refrigerated & eaten cold or frozen to be thawed & heated at a later time.

The remaining lemon may be used for garnish and to sprinkle over the chicken while eating.

When sliced, it has a jellyroll pattern & shape so would be great as an hors d'ouvres.

This is a definite winner & I'm sure that other combinations of mixtures could be substituted; i.e., cheese & broccoli.