Title: Stuffed Sherried Chicken Breasts
Categories: Valentine's, Poultry, Holidays, Vegetables
Yield: 6 Servings

6 Boneless skinless chicken
-breasts ( 1-1/2 lb)
1 ts Butter
1/2 c Dry sherry
STUFFING:
12 Large spinach leaves
1 tb Butter
1 Onion, chopped
2 Cloves garlic, minced
1 c Coarsely grated zucchini
1/2 c Coarsely grated carrot
1/2 ts Dried thyme
1/2 c Fresh bread crumbs
2 tb Chopped fresh parsley
1 Egg white
1/4 ts Each salt and pepper

Between sheets of waxed paper, pound chicken to 1/4 inch thickness.

STUFFING: Trim spinach and rinse under water, shake off excess water. In
saucepan, cover spinach and cook over medium-high 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 medium-low 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 MM-Recipes Digest by "Cindy Hartlin"
on Feb 8, 1998