INGREDIENTS

INSTRUCTIONS

FILLING -- In a frying pan over medium heat, melt the butter.  Add the
onion and saute for 1 minute. Raise the heat to medium-high, add the
garlic and spinach and saute until spinach is wilted, 2 to 3 minutes.
Stir in the chopped tomatoes. Transfer the spinach mixture to a
colander and, using the back of a wood spoon, press gently against  the
mixture to remove any excess moisture, then let cool.  Wipe the  frying
pan clean and set aside. Transfer the spinach mixture to a  bowl.  Stir
in the Parmesan cheese, and season to taste with salt and  white
pepper.  Set aside. Place each chicken breast between sheets of
plastic wrap and using a meat pounder, pound until 1/4 inch (6mm)
thick.  Place 1 cheese slice on top of each pounded breast. Spoon
one-fourth of the spinach filling onto the bottom center of each
cheese slice and shape the filling into a log, being careful that it
does not protrude over the edges. Fold the sides in toward the center
and then, beginning at the bottom end, roll up tightly. Secure with
toothpicks. Preheat oven to 425F/220C. In the frying pan over
medium-high heat, warm the oil. While the oil is heating, spread the
flour on a plate. Roll the stuffed chicken breasts in the flour,
coating lightly and evenly. Add the chicken to the pan and brown
lightly on all sides, 5 to 7 minutes. Using a slotted spatula,
transfer the chicken to a baking dish. Place in the center of the  oven
and immediately reduce the heat to 375F/190C. Bake until cooked
through, 10 to 12 minutes.  Transfer to warmed individual plates and
let stand for a few minutes.  Remove the toothpicks. WHILE the  chicken
is baking, make the SAUCE. In a small frying pan over medium  heat,
melt the butter.  Add the onion and saute until the edges begin  to
turn translucent, about 2 minutes.  Pour in the wine and deglaze  the
pan by stirring to dislodge any browned bits from the pan bottom.  Cook
over medium heat until the wine is reduced by half, about 2  minutes.
Add the stock and simmer until reduced by half, 3 to 4  minutes.  Pour
in the cream and simmer until the sauce thickens  slightly, 1 to 2
minutes. Season to taste with salt and pepper and  freshly grated
nutmeg.  Spoon the sauce over the chicken and serve  immediately.
Posted to Master Cook Recipes List, Digest #112  Date: Fri, 7 Jun 1996
12:04:13 -0700 (PDT)  From: PatH <phannema@wizard.ucr.edu>  Recipe By  
: Sunset's Trattoria:  Best of Casual Italian Cooking  (1995)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 675
Calories From Fat: 217
Total Fat: 24.5g
Cholesterol: 85.5mg
Sodium: 1124.5mg
Potassium: 1195.7mg
Carbohydrates: 75.2g
Fiber: 8.7g
Sugar: 2.1g
Protein: 39.6g