Sun Mar. 9, 1997            Pecan Chicken Rolls

1/3 cup chopped toasted pecans                       1 can cream of chicken
1/2 cup grated parmasan                                  1 cup sour cream
6 skinless chicken breast halves                   2 Tablespoons dry sherry or milk
1/2 teaspoon pepper                                           3/4 cup stuffing - crushed
12 spinach leaves

Combine cheese and nuts - reserve 1/4 cup. Flatten each chicken breast to 1/4 inch and sprinkle
with pepper. Put 2 spinach on each and sprinkle with remaining pecan mix. Roll up, toothpick, seam
side cown in light greased 9 in. square pan. Combine soup, sour cream and sherry - pour on chicken.
Sprinkle on stuffing, combined with 1/4 nut mix. Bake at 350 degrees for 55 min.