Recipe - Stuffed Sherried Chicken Breasts

6 Boneless skinless chicken
breasts ( 1One half lb)
1 teaspoon Butter
One half cup Dry sherry
STUFFING:
12 Large spinach leaves
1 tablespoon Butter
1 Onion, chopped
2 Cloves garlic, minced
1 cup Coarsely grated zucchini
One half cup Coarsely grated carrot
One half teaspoon Dried thyme
One half cup Fresh bread crumbs
2 tablespoon Chopped fresh parsley
1 Egg white
One fourth teaspoon Each salt and pepper

Between sheets of waxed paper, pound chicken to One fourth inch thickness.

STUFFING: Trim spinach and rinse under water, shake off excess water. In
saucepan, cover spinach and cook over mediumhigh heat, with just the water
clinging to leaves, for 1 minute or until just wilted; drain and set aside.

In nonstick skillet, melt 1 tbsp. butter over medium heat; cook onion and
garlic for 3 minutes or until softened. Stir in zucchini, carrot and thyme;
cook, stirring often, for 5 minutes or until tender. Remove from heat. Add
bread crumbs, parsley, egg white, salt and pepper; mix well.

Top each chicken breast with 2 spinach leaves; spread stuffing evenly over
spinach. Carefully roll up each breast and tie each end with cotton string.
(Chicken can be prepared to this point, covered and refrigerated for up to
8 hours.)

In large nonstick skillet, melt butter over medium heat; cook stuffed
breasts, turning occasionally, for 5 minutes. Pour in sherry; reduce heat
to mediumlow and cook, covered, for 10 to 12 minutes or until chicken is
no longer pink inside, turning to coat in sauce for last 2 minutes. Let
stand for 5 minutes. Untie each roll and cut diagonally into 3 or 4 slices.
Makes 6 servings. Typed in MMFormat by cjhartlin@msn.com Source: Canadian
Living's Family Cookbook.
Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Feb 8, 1998