Thaw the frozen spinach and squeeze until very dry. Crumble the feta cheese and mix into the spinach along with the salt, thyme and garlic and then set the mixture aside. Pound each chicken breast until fairly flat between two sheets of plastic wrap. To assemble, put a generous amount of the spinach mixture into the center of each chicken breast and roll the chicken breast around the mixture and set them aside with the seams down. Lightly flour the surface of a counter top. On the floured surface roll out the puff pastry into squares big enough to completely enclose the chicken. Placed a stuffed chicken barest seam side down on the puff pastry and fold the pastry around the chicken. (Be sure to seal the pastry carefully and use water as necessary to make it stick to itself) Place them on a cookie sheet that has been lined with parchment paper. Using a fork beat the egg and water together thoroughly. Brush the pastry with the egg mixture. Preheat the oven to 400 degrees and bake for 50 to 60 minutes. SAUCE: Put all of the ingredients into a food processor and process until the tomatoes are well crushed. Pour the mixture into a sauce pan and heat over medium heat until bubbly and then continue to cook for another 2 minutes. Remove from heat and stir in the wine. Drizzle some of the sauce over the puffed chicken breast for appearance and then serve the rest at the table. NOTE: The chicken breast can be stuffed and wrapped in puff pastry and then frozen. To serve, allow them to thaw over night in the refrigerator, then brush with the egg mixture and bake. I have also taken them from the freezer early morning and placed them in an oven set to time bake @ the appropriate temperature for one hour before my desired eating time Posted to FOODWINE Digest by Charlie Cloud on Feb 10, 1998