Flatten chicken to 1/2". Combine Parmesan Cheese, basil and oregano. Add chicken to coat. In skillet, over medium heat, cook chicken in 2 T. butter for 4-5 minutes per side. Remove and keep warm.
2.
In same skillet, saute onions and garlic in remaining butter for 2-3 minutes. Add flour and salt; stir in milk and Sherry or chicken broth until blended. Bring to a boil. Reduct heat and stir 1-2 minutes until thick. Add spinach and pmientos; heat through.
3.
Remove from heat. Stir in sour cream until well blended. Spoon over chicken; sprinkle with Mozzarella cheese.
