Spinach, Provolone & Olive Stuffed Chicken Breasts

For four boneless chicken breasts.

  • 1/2 pound spinach sauteéd until just tender, squeezed dry, and chopped coarsely
  • Salt, pepper & nutmeg to taste
  • 4 thin slices of provolone cheese
  • 1/4 cup Jimtown Chopped Olive Spread

Combine spinach, Jimtown Chopped Olive Spread, and seasonings. Pound breasts slightly, and place one slice of cheese on each breast. Divide filling mixture among the breasts, roll up, and secure with a toothpick. Bake at 400 degrees for 20 to 25 minutes until browned and cooked through.