Spinach-Stuffed Chicken

1  (10 oz.) package frozen chopped spinach, thawed

½ cup cottage cheese

1/3 cup dry bread crumbs

1 T. minced green onion

¼ – ½ tsp. seasoned salt

1/8 tsp. garlic powder

1/8 tsp. nutmeg

1 large egg white, slightly beaten

6 skinless boneless chicken breasts

brown gravy (optional)

fresh mushrooms (optional)

Drain spinach and press between paper towels until barely moist.

Combine spinach and next 7 ingredients in a bowl.

Cut a horizontal slit through thickest portion of each chicken breast to form a pocket.

Divide spinach mixture evenly among the chicken.

Cover and chill stuffed breasts for an hour.

Cook in a large non-stick skillet over medium heat, turning occasionally until done.

Top with brown gravy if desired.  (I added some mushrooms to the gravy)

Makes 6 servings