Preheat oven to 350 degrees Fahrenheit.

Toast pine nuts in a small nonstick saute pan over medium-high heat for 2-3 minutes. Set aside.

Place one chicken breast on a cutting board and cover with plastic wrap.

Pound the chicken breast with a meat tenderizer or rolling pin until it is about 1/4 inch thick. Repeat for the other 3 chicken breasts.

In a medium bowl, combine toasted pine nuts, Parmesan cheese, thawed and drained spinach, and minced garlic.

Spread 3 tablespoons of the spinach mixture on one side of a pounded chicken breast.

Roll the breast and secure the seam with a toothpick.

Repeat the stuffing and rolling process for the remaining 3 chicken breasts.

Sprinkle all sides of the rolled chicken breasts with salt, pepper, and paprika.

Coat a glass or metal baking dish with cooking spray.

Place the chicken in the dish seam side down.

Bake for 30 minutes or until the chicken is cooked through.

Remove toothpicks before serving.

Slice each piece into 5 rounds.

Serve over rice pilaf (optional).