Stuffed Chicken Breasts Florentina

• 10 (6 oz.) chicken breasts, boned (not skinned)
• 1 pkg. chopped, frozen spinach
• 1/2 c. Italian bread crumbs
• 1 c. thinly sliced mushrooms
• 1 c. grated Parmesan cheese
• 1 Tbsp. chopped parsley
• 1 Tbsp. dried basil
• 4 chopped green onions
• 1 large pressed garlic pod
• 1/4 tsp. tarragon
• salt and pepper
• 3/4 c. dry white wine
• 1 Tbsp. lemon juice
• 1 egg, slightly beaten
• dash of Tabasco
• 1 1/2 Tbsp. olive oil
• 1 1/2 c. Country Crock spread (Shedd's)
• 1/2 c. chicken stock

1. Defrost spinach; drain.
2. Squeeze out liquid.
3. Saute spinach in 1/4 cup Shedd's Spread; set aside.
4. Wash chicken breasts; drain and dry.
5. When dry, slice about 1/4 inch under skin across breasts to make a pocket to stuff; set aside.

chicken breasts, frozen spinach, italian bread crumbs, mushrooms, parmesan cheese, parsley, basil, green onions, garlic, tarragon, salt, white wine, lemon juice, egg, olive oil, country, chicken stock

Taken from www.cookbooks.com/Recipe-Details.aspx?id=759543 (may not work)