Pecan Chicken Rolls

My favorite part of this recipe...other than the stuffing is the sherry...gives it a special flavor!

1/3 cup chopped pecans

1/2 cup grated parmesan cheese

6 chicken breast, slightly flattened

salt and pepper

12-18 spinach leaves

1 can of fat free cream of chicken soup

1 cup of sour cream (light or fat free is fine)

2 tablespoons of sherry

1 cup of herb seasoned stuffing mix

Combine the pecans and cheese, reserve 1/4 cup. Salt and pepper the chicken breast. Top with two-three spinach leaves and sprinkle with the pecan mixture. Roll the breast up and secure with a toothpick if necessary. Place in a greased 9x9 pan, seam side down. Combine soup, sour cream, and sherry...pour over the chicken breast. Combine the reserved pecan mixture with the stuffing mix...sprinkle over the soup mixture. Cover with foil and bake at 350 degrees for 50 minutes...remove the foil and bake for 5-7 more minutes.