Chicken
2 large chicken breasts
Rub:Pork spice, sea salt, pepper and powdered chicken bullion
Cut pocket in large breast Use fingers to open pocket and rub inside and outside with rub

Stuffing
1/2 onion,sauteed
add 1 tsp basil to onion
cool

Mix stuffing:
1/4 cup grated motzzarella
1 T cornstarch
1/8 tsp sea salt
2 cloves garlic, crushed
1 cup Greek yogurt
1 tsp basil
1 T parmesan
1 cup fresh spinach, cooked and drained well then chopped add sauteed onion mixture

Dust outside of chicken with Italian bread crumbs

prepare pan with 2 T olive oil and saute 1\4 red onion on medium low heat -- do not carmelize onion. As soon as onion is softened, stuff each breast with half of the stuffing. Secure with toothpicks and place in pan with open seam up so you don't lose the stuffing. carefully use tongs when adding chicken to pan.

After about 15 to_20 min, after stuffing seems congealed, turn chicken to one side and cintinue to cook until 165° on meat thermometer

Remove chicken from pan and transfer to serving platter -- Cut each in hallf and cover with foil to keep warm. Turn pan up to medium high and add 1/4 cup water, 1/2 cup dry sherry and 1/4 cup Madiera. Reduceby. about 1/4 till sauce is creamy and a little thickened Scrape pan and strain onto chicken