Instructions: Between sheets of waxed paper, pound chicken to 1/4 inch thickness.

STUFFING: Trim spinach and rinse under water, shake off excess water. In saucepan, cover spinach and cook over medium-high heat, with just the water clinging to leaves, for 1 minute or until just wilted; drain and set aside.

In nonstick skillet, melt 1 tbsp. butter over medium heat; cook onion and garlic for 3 minutes or until softened. Stir in zucchini, carrot and thyme; cook, stirring often, for 5 minutes or until tender. Remove from heat. Add bread crumbs, parsley, egg white, salt and pepper; mix well.

Top each chicken breast with 2 spinach leaves; spread stuffing evenly over spinach. Carefully roll up each breast and tie each end with cotton string.

(Chicken can be prepared to this point, covered and refrigerated for up to 8 hours.)

In large nonstick skillet, melt butter over medium heat; cook stuffed breasts, turning occasionally, for 5 minutes. Pour in sherry; reduce heat to medium-low and cook, covered, for 10 to 12 minutes or until chicken is no longer pink inside, turning to coat in sauce for last 2 minutes. Let stand for 5 minutes. Untie each roll and cut diagonally into 3 or 4 slices.

Makes 6 servings.

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