Per serving281 cal., 10g fat(4gsat. fat), 104mg chol., 432 mg sodium, 14 g carb., 2g fiber, 31g pro.diabetic exchanges:4 lean meat, 1 starch, 1/2 fat.


4 cups fresh spinach
2 garlic cloves, minced
2 tsp. olive oil
2 tbsp grated Parmesan cheese, divided
1/4 tsp each salt and pepper
4 boneless chicken breast (4oz each)
1/2 cup dry whole wheat bread crumbs
1 egg, lightly beaten
2 cans (8oz) no salt added tomato sauce
1 tsp each dried basal & dried oregano
3/4 cup shredded mozzarella cheese

1. Preheat oven to 375. In a large skillet, cook and stir spinach and garlic in oil until wilted. Drain. Stir 1 tbsp Parmesan cheese, salt and pepper.
2. Pound chicken breast with a meat mallet to 1/2 in thickness. Spread each with 1 tbsp spinach mixture. Fold the chicken in half enclosing filling; secure with toothpick.
3. Place bread crumbs and egg in separate shallow bowls. Dip chicken in egg, then roll in crumbs to coat. Place seam side down in an 8-in-square baking dish coated with cooking spray. Bake, uncovered, 20min.
4. Meanwhile, in a large bowl, combine tomato sauce, basil and oregano. Pour over chicken. Sprinkle with mozzarella cheese and remaining Parmesan cheese. Make uncovered, 10-15 minutes longer or until a thermometer reads 165. Discard toothpicks before serving.