6 (8 oz.) boneless, skinless chicken breasts
1 pkg. French herb cheese with garlic
1 sm. onion
30 mushrooms
2 tbsp. butter
1 c. sherry
60 snow pea pods
White wine or chicken stock

Mince 20 mushrooms with the onion in a food processor. Saute these in the butter; add sherry and cook until liquid is reduced and mushrooms look like paste. Cool. Open the chicken breasts and pound lightly. Stuff each with 2-3 tablespoons cheese and 1-2 tablespoons of the mushroom mixture. Roll up chicken and place in a baking dish. Add wine or broth to 1/2 inch depth, cover, and bake in a preheated 350 degree oven for 15 minutes.

Make sure sides don't touch as this will cause uneven cooking. Slice the remaining mushrooms and add to the dish with snow peas. Cover and cook another 5-10 minutes. Serve with Sauce Poulet. Serves 6.

SAUCE POULET:

3 c. cream
3 tbsp. butter
4 tbsp. flour
1/2 c. dry sherry
1/4 c. white wine
2 tbsp. chopped parsley
4 dashes Tabasco sauce
1 c. strong chicken stock
Sliced wild mushrooms, if desired

Melt the butter and stir in the flour. Add the cream and simmer 10 minutes or until thickened. Add the remaining liquid ingredients and stir well. Stir in parsley (and sliced wild mushrooms, if desired) and simmer 10 minutes more.