Stuffed Chicken Breasts

Ingredients:

2 cups raw spinach

18 ¼ oz chicken (raw)

1/8 tsp salt

10 sprays nonstick cooking spray

¼ tsp pepper

2 cloves garlic

¼ tsp Italian seasoning

½ cup chicken broth

4 laughing cow cheese wedges

Directions:

Fillet the chicken breast to have 2 pieces, approximately 9.1 oz. Pound chicken breasts to an even thickness. Season fillets with salt, pepper, and Italian seasonings. Spray a nonstick pan with 5 sprays. On low heat, sauté spinach and garlic until spinach is wilted. Stir in 2 wedges of cheese until spinach is coated. Divide the spinach cheese mixture in half and stuff into each chicken breast. Roll each chicken breast and secure with a toothpick. Spray a medium size pan with 5 sprays. Place chicken rolls in pan at medium heat and cover. Turn after 5 minutes (lightly golden) and cook for an additional 5 mins.

While chicken rolls are cooking, take 2 softened cheese wedges and place in a bowl. Stir in chicken broth and microwave mixture for 1 minute. Once the chicken is golden, lower heat and simmer for another 10 minutes. Once there are juices in the pan, add the broth mixture and stir to blend. Cover and simmer for another 5 minutes, or until sauce thickens.

Servings: 2 servings with 1 leaner, 1 healthy fat, 1 green, and 2 ½ condiments per serving.

Additions: 2 greens