spinach stuffed chicken

6 c. torn fresh spinach
1/2 c. chopped onion
1/2 c. chopped fresh mushrooms
1 garlic clove, minced
1 T. olive or canola oil
1/2 t. dried oregano
1/2 t. salt
1/4 t. pepper
6 boneless skinless chicken breast halves
1/2 c. dry bread crumbs
3 T. grated Parmesan cheese
1/2 t. paprika
1 egg
1 T. water
1 T. butter or margarine, melted

Saute onion, mushrooms and garlic in olil until tender. Add spinach until just wilted. Stir in seasonings.

Flatten chicken to 1/4 inch thickness. Spread spinach mixture down the center of each chicken breast. Fold one side over filling and roll up tightly; secure with a toothpick. Combine bread crumbs, Parmesan cheese and paprika. In another bowl, combine egg and water. Dip each roll-up in egg mixture, then roll in crumb mixture.
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Place, seam side down, in a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Drizzle with butter. Bake, uncovered, at 350 degrees for 20-25 minutes or until juices run clear. Discard toothpicks.