4 chicken fillets

20 ounces white mushrooms

10 ounces fresh spinach

7 tablespoons

2 carrots

½ chopped spring onions

3 garlic cloves

¾ cup bread crumb

5 ounces parmesan cheese

½ cup Sherry vine

Black pepper and salt to taste

Marinade chicken breast in lightly salted sherry vine for 2 to 3 hours. Chop spinach, garlic and mushrooms. Grate carrots. Heat the pan and cook spinach, garlic, mushrooms, carrots and chopped spring onions for about 10 minutes. Add salt and pepper at the end of cooking. Put it aside to cool down. Cut the pockets in each chicken breast and stuff it with cooked mixture. Secure the edges of breast with wooden toothpicks. Mix breadcrumbs with grated cheese and roll each chicken breast in this mixture. Cook stuffed chicken breast in oil on medium heat flipping it once. Remove toothpicks before serving. Serve with sauteed vegetables of your choice and mashed potatoes.