You are here: Home » Recipes » Spinach Cherry Chicken Spinach Cherry Chicken Yield 4 servings PrintEmail Ingredients 4 large chicken breast halves, boned1/4 cup toasted walnuts, cut into small pieces1/4 cup dried cherries1 tablespoon fresh parsley1/4 cup dry sherry3 tablespoons olive oil, divided1/4 teaspoon fresh rosemary1/4 cup chopped onion1 -- lemon, peel only, chopped1/2 tablespoon minced garlic1/2 cup chopped fresh mushrooms1/4 teaspoon salt1/4 teaspoon pepper10 ounces frozen chopped spinach, drained and squeezed dry1 tablespoon margarinesherry sauce:3/4 cup sherry1/2 teaspoon chicken bouillon1 teaspoon cornstarch1/2 cup hot water Instructions In small bowl, place sherry and dried cherries; set aside to soften. Place chicken between 2 pieces of wax paper and gently pound to flatten. In large frypan, place 2 tablespoons oil and heat to medium temperature. Add onion and garlic and sauté about 2 minutes. Add mushrooms and cook about 2 minutes more. Add spinach, walnuts and cherry mixture and cook until sherry has evaporated, about 3 minutes. In small bowl, mix together parsley, rosemary and lemon peel. On each chicken breast, skin side down, rub herb mixture and sprinkle with salt and pepper. Spoon a portion of spinach-cherry mixture in center of each breast; roll up, starting on long side and fasten with toothpicks. In separate frypan, place margarine and remaining oil over medium temperature. Add chicken and cook about 5 minutes or until brown on all sides. Remove to greased casserole dish. Pour Sherry Sauce over chicken and bake in 350° F. oven about 30 minutes or until fork can be inserted in chicken with ease. Place chicken on serving dish and spoon Sherry Sauce on top Sherry Sauce: In frypan used to brown chicken, over medium heat, place 3/4 cup sherry and stir to mix with pan drippings. Bring to a boil and reduce to 1/2 cup. In small bowl, mix together until smooth, 1/2 teaspoon chicken bouillon, 1 teaspoon cornstarch and 1/2 cup hot water. Add mixture, stirring, to frypan and cook until thickened.