Stuffed Chicken Breasts

I was bored of the same old chicken recipes and came across a new way to use chicken on use real butter. I don't understand fancy cheese and all that stuff though, so I made it very simple.

Time: 1:00
Serves: 1

Ingredients
1 chicken breast
1/2 cup fresh spinach
salt, pepper, seasoning to taste
oil
a couple toothpicks
a dollop sour cream (optional)

1. Butterfly the chicken breast. Pound it if desired; I personally prefer using the back of my cleaver to give it a few good thwacks. Season as you normally would - I put salt on all sides and a mixture of cayenne pepper & oregano on the inside. While you let the seasonings seep into the chicken a little, wash the spinach, dry it as best you can, and dice it up.
2. Oil the bottom of a pyrex baking pan, or whatever pan you happen to have. Preheat oven to 350F.
3. Stuff the spinach into the butterflied chicken breast. Roll up the chicken and secure with toothpicks. Place onto the baking pan with the open side up. Bake at 350F for 40min or until the chicken is done. Remove the toothpicks and slice into 1/2in thick pieces. Serve with a dollop of sour cream for garnish.