1.  Thaw spinach and squeeze out some liquid.  Set aside.  Rinse the chicken in cold water.  Pat dry with paper towels.  Place one of the chicken halves between plastic wrap and pound to about 1/4 to 1/8 inch thickness and somewhat of a square shape. Pound carefully--chicken will tear when pounded too hard.  Remove from plastic wrap and season with salt and pepper.  Repeat for remaining 5 halves.

2.  Prepare filling.  In a skillet, cook onion and garlic in 2 teaspoons olive oil until softened.  Remove from heat, stir in spinach, nuts and mozzarella.

3.  Combine bread crumbs and Parmesan cheese in a shallow bowl or dish.  Reserve.

4.   Place 3 tablespoons of filling in each chicken breast half.  Add any remaining filling to each chicken until all filling is used.  Fold in the bottom and sides, then roll up each chicken.  Fasten the open edge together with toothpicks.  

5.   Preheat oven to 400 degrees F.  Brush each chicken roll with olive oil.  coat with the bread crumb mixture and place them with seam side down in a shallow baking pan.  Bake uncovered for 20-30 minutes, until chicken is cooked thoroughly.  Remove from oven and allow to sit for 5-8 minutes, remove toothpicks and serve with some Italian sauteed zucchini, pasta and salad.  Enjoy!