Chicken Florentine

8 4-oz. boneless, chicken breast halves, skinned
1 10-oz. package frozen chopped spinach
vegetable cooking spray
1/2 cup diced celery
1/4 cup diced onion
1 tsp. peeled, grated gingerroot
2 cloves minced garlic
11/2 oz. crumbled bread
1/4 tsp. salt
¹/8 tsp. pepper
1 egg white
4 oz. non-fat cream cheese
2 Tbsp. non-fat Parmesan topping
¹/3 cup fine bread crumbs
1/4 tsp. paprika
1/4 tsp. garlic powder
1 medium tomato, cut into 8 wedges (optional)

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or a rolling pin. Set aside. Place spinach between paper towels, and squeeze until barely moist; set aside. Coat a non-stick skillet with vegetable cooking spray, and place over medium-high heat until hot.

Add diced celery, onion, grated gingerroot and minced garlic; saute mixture until tender. Remove from heat; stir in spinach, crumbled bread, salt, pepper and egg white. Spread 1/2 oz. cream cheese (approximately 1 Tbsp.) thinly on each chicken breast half. Top each with 1/4 cup spinach mixture and spread evenly. Roll up lengthwise, and secure with wooden picks. Combine bread crumbs,
Parmesan cheese, paprika and garlic powder. Spray each rolled breast lightly with cooking spray and roll in bread crumbs mixture.

Place chicken rolls on a rack coated with cooking spray; place rack in a shallow roasting pan. Bake at 350 degrees for 35-45 minutes until chicken is done and lightly browned. Remove wooden picks from chicken. Garnish with tomato wedges, if desired. Makes 8 servings.

Diabetic Exchange: 3 meats (lean) + 1/2 carbohydrate

Calories per serving: 215
Fat: 4g
Carbohydrate: 10g
Sat. Fat: 1g
Sodium: 340mg
Protein: 32g