Pound out 2 large fresh chicken breasts until approximately half an inch thick and slice in half. Mix 1 cup of spinach with 3 tablespoons of fat free cream cheese, 1/4 cup of grated parmesan, and 1/4 cup of part skim shredded mozzarella. Place spinach mix on top of chicken breast and roll up, then hold together with a toothpick. Wash each roll with egg whites and bread with one piece of Kroger lite wheat bread, toasted and crumbled. Bake at 350 degrees for 45 minutes or until chicken is cooked through. Serve on whole wheat pasta with Prego light sauce and mozzarella sprinkled on top. Makes four servings.
each stuffed chicken roll: 173 calories | pasta and sauce: 155 calories
total meal: 328 calories
based on recipe from betty crocker