Stuffed chicken breast - easy Recipe

4 chicken breasts - boneless and skinless
1/2 pound baby spinach
container of Kraft cream cheese, herb/garlic or whatever kind you like
salt and pepper and other spice you might like
puff pastry also optional

pat dry the chicken breasts with paper towel
pound with a meat pounder or wine bottle side to flatten a bit and make the same thickness.
Sprinkle with salt, pepper and seasonings.
steam the baby spinach for 1 minute only.
Take out of pot right away and put in cold water to stop cooking.
spread the cream cheese in a row down one end of each chicken breast.
Top with baby spinach leaves, divide equally.
Roll up like a jelly roll, starting at smaller end of chicken breast.
Place in a piece of puff pastry and seal with a dab of beaten egg.
Heat oven to 450.
Cook for 25 minutes or til golden, watch it does not burn. If chicken is not flattened enough you may need to cook it a bit longer.
when serving, you could leave whole and serve with asparagus spears and baby roasted potatoes.
Great taste and looks terrific.