Caputo’s Florentine Chicken Breasts

4 oz fresh spinach, cleaned and chopped
4 oz. fortina or swiss cheese, shredded (may substitute feta cheese)
1/4 cup grated parmesan cheese
2 green onions, trimmed and chopped
1 egg, beaten
salt and freshly ground black pepper to taste
2 spilt (4 pieces) chicken breasts, boneless, skinless, pounded flat to 1/3 inch thickness
1/2 cup olive oil

In a medium boil combine the spinach, cheeses, green onions, egg, and salt and pepper. Mix well. Lay the flattened chicken breasts on a cutting board. Place about 1/3 of a cup of the spinach mixture in the center of the chicken breasts and roll them up and secure with a toothpick.

Heat the olive oil in a medium skillet and brown the rolls on all sides over medium high heat. Reduce the heat to medium and finish cooking until done, about 15 to 20 minutes. Serve immediately.