Stuffed Chicken Breasts Florentina - cooking recipe

Ingredients

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

Preparation

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