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Stuffed Sherried Chicken Breasts

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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.
 
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