Firehouse stuffed chicken

Ingredients

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

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Preparation

• 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 thyme 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.

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