Spinach Souffle-Stuffed Chicken Breasts

Serves 4

1 10-12oz package frozen spinash soufflé (Stouffer’s)
4 whole medium chicken breasts, boned
2 T butter or margarine
2 garlic cloves, sliced
½ c. water
½ t. salt
2 T lemon juice
¼ t pepper
1 T chopped parsley (garnish)

Pound chicken breasts to ¼ “ thickness. Cut frozen soufflé into 4 equal pieces. Place piece of soufflé on breast, fold other half over filling and fasten with toothpicks. In 12’ frying pan over med-high heat, cook garlic in butter until browned. Discard garlic. Add chicken and cook until browned on both sides. Add water, lemon juice, salt & pepper; heat to boiling. Reduce heat to low, cover and simmer 20-30 minutes or until fork-tender. To serve discard toothpicks. Arrange on a heated platter; spoon sauce over. Garnish with parsley.