SPINACH, HAM, AND CHEESE STUFFED CHICKEN BREASTS

4 whole skinless boneless chicken breasts, butterflied
3/4 pound thinly sliced ham
3/4 pound thinly sliced provolone cheese
1 pound cream cheese softened
1 pound spinach stemmed and rinsed
oregano
salt and freshly ground pepper

Lay the butterflied chicken breasts out flat and season with oregano, salt, and pepper.

Divide and spread the cream cheese evenly over each chicken breast. Lay spinach leaves over cream cheese to cover each chicken breast. Lay ham slices over spinach, and finish with provolone cheese.

Roll each piece of chicken up lengthwise and secure with toothpicks. Place in a single layer in lightly greased baking dish.

Place in a preheated 350 oven 30 to 45 minutes, or till done.

Serve whole or slice into medallions.