Spinach-Carrot Stuffed Chicken Breasts - cooking recipe

Ingredients

4 boneless skinless chicken breasts, pounded thin
1 (10 oz.) box frozen spinach, thawed and drained well
4 medium carrots, peeled and shredded
1 small onion, minced
2 Tbsp. margarine
1/2 c. Italian bread crumbs
2 Tbsp. Parmesan cheese
1 Tbsp. margarine (additional)

Preparation

Saute carrot, spinach and onion in 2 tablespoons margarine. Salt and pepper and add Parmesan.
Place mixture in center of each chicken breast; fold in half or roll closed.
Place in casserole dish.
Melt 1 tablespoon margarine in separate bowl and add bread crumbs.
Mix together and pat mixture over the top of chicken. Cover and microwave on High for 10 minutes or until chicken is done.