Recipe - Quick Chicken Florentine

6 Boneless skinless chicken
breast halves
1 pack Chopped frozen spinach (10
oz); thawed, squeezed dry
Three fourths cup Seasoned dry bread crumbs
One half cup Shredded fontina cheese
1 Egg; beaten
2 tablespoon Butter or oil
Three fourths cup Chicken glace; see * Note
One fourth cup Marsala

* Note: See the "Brown Chicken Stock" recipe which is included in this
collection.

Place each chicken breast between pieces of plastic wrap. Working from
center outward, lightly pound with a flat mallet or rolling pin to less
than 1/4inch thickness. Remove plastic wrap. In a medium bowl, toss
together spinach, One fourth cup bread crumbs and cheese. Divide mixture among
centers of flattened breasts. Roll up to enclose filling completely,
pressing edges together to adhere. Dip rolls into egg, then roll in
remaining crumbs to coat lightly. In a large frying pan, melt butter over
medium heat. Add chicken and cook, turning carefully to brown both sides,
about 8 minutes. Remove rolls from pan. Add chicken glace and marsala to
pan. Bring to a boil, stirring up browned bits on bottom. Return rolls to
pan. Reduce heat to mediumlow, cover, and simmer until chicken is white
throughout, about 10 minutes. This recipe yields 6