Instructions: Preheat the oven to 350.

Place the chicken breasts on a clean surface and pound them evenly with a mallet to a 1/8-inch thickness. Sprinkle the lemon-pepper seasoning on both sides of the chicken and set aside. Cook the spinach according to package directions, omitting the salt; drain and set aside.

In a medium saucepan over medium heat, melt the margarine. Add the onions, bell pepper, salt, white pepper and oregano; cook for 5 minutes, stirring often. Dissolve the bouillon granules in the hot water and add to the saucepan along with the spinach and vinegar.

Reduce the heat and simmer for 5 minutes. Add the bread cubes and cheese; cook, stirring for 1 minute more. Remove from the heat and stir in the mayonnaise. Spoon about 1 1/2 tablespoons of the spinach mixture into the center of each chicken breast. Carefully fold the chicken around the mixture and place seam side down in a 9-by-5-by-3-inch loaf pan that has been heavily sprayed with nonstick vegetable cooking spray. Cover with aluminum foil and bake for 30 minutes; uncover and bake for an additional 30 minutes.

NOTES : Elegant enough to serve at your next dinner party.

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