Butter-Stuffed Chicken Breasts

This dish is my own concoction, inspired by something I used to make and something I saw on a Paleo recipe website. It was really good and we'll have it again.

Ingredients:
*8 boneless/skinless chicken breasts
*8 Tbsp. ghee (clarified butter)
*1/2 tsp. salt
*1/4 tsp. garlic powder
*1/4 tsp. onion powder
*1/4 tsp. pepper
*collard greens, as much as you like
*parlsey


Directions:
1.  Soften butter and stir in seasonings.  Divide into 8 portions.

2.  Place collard greens in microwave-safe bowl, cover with plastic wrap and microwave for 5 minutes or until greens are tender.

3.  Pound chicken to about 1/2-inch thickness.

4.  Place one portion of butter on each chicken breast, top with collard greens.

5.  Roll chicken breasts and secure with toothpicks.  Place in baking dish sprayed with olive oil.

6.  Salt and pepper rolled chicken then bake at 375-degrees for 30-35 minutes or until chicken is done.

7.  Garnish with parsley before serving.

Serving Suggestion:  Goes well with spinach salad with olive oil and balsamic vinegar for dressing.