Shelly's Recipe

PECAN CHICKEN ROLLS

Category: Chicken

1/3 cup chopped toasted pecans
1 can cream of chicken soup
1/2 cup grated parmesan cheese
1 cup sour cream
6 boneless, skinless chicken breasts
2 tbsp dry sherry or milk
1/2 tsp pepper
3/4 cup stuffing, crushed
12 spinach leaves

Combine cheese and nuts, reserve 1/4 cup. Flatten chicken breasts to 1/4 inch and sprinkle with pepper. Place 2 spinach leaves on each and sprinkle with remaining pecan mix. Roll up and insert a toothpick to prevent from opening. Place seam side down in a lightly greased 9 inch square baking pan.

Combine sousoup, sour cream and sherry. Pour over chicken. Sprinkle with stuffing combined with reserved cheese/nut mixture. Bake at 350 for 55 minutes.