6 to 8 whole boneless and skinless chicken breast
8 oz. cream cheese
8 oz. frozen chopped spinach, thawed
1 sm. onion, chopped fine
8 oz. fresh mushrooms, chopped coarse
1 chicken bouillon cube
Pinch garlic, optional
1/2 tsp. salt, optional
1/2 tsp. white pepper
1/2 c. cooking sherry
2 eggs
1 cup water
Flour
Breadcrumbs

Saute onions, mushrooms, bouillon, garlic, salt, pepper in cooking sherry until most of moisture is absorbed. Strain all water from frozen spinach. Add cream cheese and spinach to onion mushroom mixture.

Pound out chicken breast until flat. Divide mixture into 6 to 8 equal portions. Roll into balls and place in center of chicken breast. Wrap chicken around mix and cover pan with foil. Bake in oven at 350 degrees for 45 minutes to 1 hour.

After cooking, dip chicken in flour, egg and water mixture, then into bread crumbs. Brown off in skillet of hot grease or deep fat fryer until golden brown. Top with your favorite chicken gravy or leave plain.