1 lb. ricotta cheese
½ cup fresh chopped parsley
1 cup fresh washed spinach (chopped)
½ plain bread crumbs
1 cup chopped mozzarella cheese
4 large eggs (beaten)
8- 8 to 10 oz. (skin on) boneless breast of chicken
1/8 cup Sugar

Mix all ingredients (except chicken) together and refrigerate for 1 hour. On waxed paper, pound chicken breast (skin side out). Remove stuffing from refrigerator and place in center of chicken breast (skin side down). Fold ends of chicken and wrap, careful not to overstuff. Preheat oven to 350°. Place chicken on cooking sheet and cook for approximately 45 minutes, until cooked.

Sauce: 10 fresh tomatoes (skinned) seeded and squeezed, 1 cup dry white wine, ½ heavy cream, 1 cup sliced mushrooms, ½ fresh basil, Touch black pepper, Touch grated Romano Cheese

Combine all ingredients in a small sauce pan and cook on medium heat. Let reduce by 1/2 and add 1/4 stick unsalted butter. Let simmer for several minutes and remove from heat. Both the chicken and sauce can be prepared in advance, but the best results are always from scratch.