Chicken Florentine Stuffed Manicotti

Combine wine, vinegar, tarragon, onions and pepper in skillet. Bring to a boil and cook rapidly until almost all the liquid disappears.

In a small saucepan, heat butter to bubbling, but do not brown. Place the egg yolks, lemon juice, salt and cayenne in the container of an electric blender. Cover the container and flick the motor on and off at high speed. Remove the cover, turn the motor on high and gradually add the hot butter. Add the herb mixture, cover and blend on high speed for 4 seconds.

Chop chicken into bite size pieces. Saute chicken and sliced mushrooms in 2 Tbsp. margarine. Sprinkle with garlic powder, paprika and pepper.

In large mixing bowl, combine 1/2 the ricotta cheese and 1/2 the chicken and mushroom mixture. Add 1/2 cooked spinach. Add the remainder of ricotta cheese, chicken and mushroom mixture, spinach and mix thoroughly with hands.

Cook manicotti noodles as per directions until al dente (firm, not soft). Cool noodles slightly. Stuff manicotti with chicken, mushroom, spinach mixture. Place stuffed manicotti on baking dish, sprayed with vegetable spray. Cover with foil.

Bake at 375 degrees F for 40 minutes or until hot. If desired, top manicotti with Bernaise sauce and garnish with chopped red pepper and chopped parsley.