spinach and mushroom stuffed chicken

Serves: 4

Ingredients:
non-stick cooking spray
1 tablespoon olive oil
½ cup frozen spinach (thawed, drained and chopped)
1 cup mushroom
1 clove garlic
4 x 120g chicken breasts
¼ cup feta cheese
¼ teaspoon black pepper
½ teaspoon paprika

Method:
preheat the oven to 180°c and grease a baking dish with non-stick cooking spray.
add the oil to a medium sauté pan over medium-high heat. add the spinach and sauté for 3 minutes. add the mushroom and cook an additional 4-5 minutes. add the garlic and sauté for 30 seconds.
place one chicken breast on a cutting board and cover it with plastic wrap. pound the chicken with a meat tenderiser until it is about 1/2 cm thick. repeat this process for the other 3 chicken breasts.
sprinkle the feta cheese on one side of the chicken breast. spread 1/4 cup of the spinach mushroom mixture on top of the cheese. roll the chicken breast and secure the seam with a toothpick. repeat this procedure for the 3 remaining chicken breasts.
sprinkle pepper and paprika over the chicken breasts. place the rolled chicken breasts on a baking dish and bake for 30-40 minutes or until done.
to serve, remove the toothpicks and slice each breast into 5 rounds.