[ABCDGIRL]

I think ill make this..looks yum

FIREHOUSE STUFFED CHICKEN

4 to 6 chicken breasts, boned and skinned
Fresh spinach, chopped
Feta cheese
Italian bread crumbs
Butter
1/2 lb. fresh mushrooms, sliced
1 can of chicken broth
1/2 c. dry white wine
Flour
Ground pepper

Pound chicken breasts until flat. Mound spinach and Feta cheese onto chicken breasts. Carefully roll breasts and secure with toothpicks. Roll chicken breasts in bread crumbs.
In a large aluminum frying pan melt 1/2 stick of butter. Brown breasts in frying pan on all sides for about 5 minutes.

Place breasts in baking dish, add 1 tablespoon of butter and bake in 375 degrees for about 40 to 45 minutes.

While chicken is baking prepare gravy. In same frying pan used for browning, melt 1/2 stick of butter. Add mushrooms and saute a few minutes. Add flour and blend until a paste forms. Stir in chicken broth and wine, sprinkle with ground pepper. Cook and stir over medium heat until gravy thickens.

To serve, pour gravy over chicken breasts and serve with rice.

except what can i use in place of white wine?


or this:

GREEK CHICKEN

1/4 lb. feta cheese, crumbled (about 1 c.)
1 tbsp. lemon juice
1 tsp. dried oregano leaves
6 lg. skinless, boneless chicken breast halves (about 2 lb.)
3/4 tsp. salt
1/4 tsp. pepper
All-purpose flour
2 tbsp. olive or salad oil
1 tsp. chicken-flavor instant bouillon
1 med. tomato, diced
1/2 sm. bunch spinach, sliced (about 2 c. loosely packed)

ABOUT 40 MINUTES BEFORE SERVING:
In small bowl, with fork, mix feta cheese, lemon juice, and oregano until smooth. On work surface, with meat mallet or dull edge of French knife, pound each chicken breast half to 1/2 inch thickness.

With knife or small metal spatula, spread cheese mixture over each breast half to within 1/2 inch of edge. Fold chicken breasts crosswise in half to enclose filling; secure with toothpick. On sheet of waxed paper, mix salt, pepper, and 1 tablespoon flour; use to coat chicken.

In 12-inch skillet over medium-high heat, in hot olive or salad oil, cook chicken until golden brown on both sides, turning once.

Meanwhile, in cup, mix chicken-flavor instant bouillon, 1 tablespoon flour, and 1 cup water until smooth. To chicken in skillet, add flour mixture, tomato, and spinach; over high heat, heat to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes until chicken is fork-tender and loses its pink color throughout. Remove and discard toothpicks to serve chicken. Makes 6 servings.