there are a number of variations of this that I use. The first part of the recipe is the same--take a boneless, skinless chicken breast and pound it flat with a wooden meat pounder, the back of a frying pan or (if you're careful and brave!) a bottle of wine. Set oven to 350

Stuff chicken with one of these:

ounce of cream cheese and chives

cooked, drained, chopped spinach and feta

half-slices of prosciutto and provolone

roll up the breasts and secure with toothpicks.

Bake for a half-hour