Special chicken dinner

Follow the alterations and you have one of my favorite dinners... Mindy Butler

CHICKEN BREASTS STUFFED WITH MUSHROOMS AND SPINACH
1/2 c butter, room temperature
4 garlic cloves, minced thinly sliced red pepper
1 1/2 c chopped fresh spinach
3/4 c finely ground almonds
( 3 ounces) mozzarella cheese
6 boneless chicken breast halves
2 cloves garlic
Mix first 4 ingredients in small bowl until smooth. Season garlic butter to taste with salt and pepper. Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using
Melt 2 tablespoons garlic butter in heavy large skillet over medium-high heat. Add spinach; sauté until just wilted, about 1 minute. Transfer mixture to medium bowl. Cool 30 minutes. Stir in ground almonds and sour cream. Season stuffing with salt and pepper.
Run fingers between chicken skin and meat to loosen (do not remove skin). Spread 2 teaspoons garlic butter under skin over meat of each chicken breast. Spoon 2 generous tablespoons stuffing under skin of each chicken breast. Using toothpicks, skewer skin to chicken to enclose stuffing. Arrange chicken on large baking sheet. Spread remaining garlic butter over top of each chicken breast.(Can be prepared 4 hours ahead. Cover and refrigerate)
Preheat oven to 350°F. Bake until chicken is cooked through, about 30 minutes. Transfer chicken to platter. Serves 6.
ALTERATIONS: substitute mozzarella for sour cream, red pepper strips for crushed red pepper, no parsley, no mushrooms with craisin decorations between chicken slices. Also bread chicken as recipe describes below…

BROILED BREADED CHICKEN
For the chicken:
2/3 cup milk
2 large egg
2 tablespoons garlic butter
3 c dry bread crumbs
To make the chicken:In a shallow baking dish whisk together milk, egg, oil, and salt and pepper to taste. In another shallow baking dish stir together bread crumbs, and salt and pepper to taste. Set rack about 6 inches from heat and preheat broiler. Dip chicken breasts, 1 at a time, in milk mixture, letting excess drip off, and coat with bread crumb mixture, patting to adhere. Transfer chicken as coated to rack of a foil-lined broiler pan. Broil chicken until cooked through, about 7 minutes on each side.

Serve with a side salad:
Greens, almonds, craisins, diced apples and raspberry vinaigrette.