INGREDIENTS

INSTRUCTIONS

           STUFFING:
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
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" <cjhartlin@email.msn.com>
on Feb 8, 1998

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