Weight Watchers Chicken Breast Florentine

• 1/2 c. diced onion
• 1 garlic clove, minced
• 1/2 c. each: well drained cooked, chopped, frozen spinach and part skim Ricotta cheese
• 1/2 c. chopped mushrooms
• 1/2 tsp. salt, divided
• 1/4 tsp. oregano leaves
• 1/4 tsp. pepper, divided
• 1/2 tsp. ground nutmeg
• 4 (4 oz. each) skinned, boned chicken breasts, pounded to 1/4-inch thickness
• 1 Tbsp. plus 1 tsp. reduced calorie margarine (tub) and plain dried bread crumbs
• 2 Tbsp. plus 2 tsp. dry white wine

1. Spray 10-inch skillet with Pam and heat.
2. Add onion and garlic and cook, stirring constantly until softened.
3. Add mushrooms and saute until browned, about 5 minutes.
4. Remove from heat and stir in spinach, cheese, 1/4 teaspoon salt, 1/8 teaspoon pepper, oregano and nutmeg.
5. Spread 1/4 of mixture over each breast, leaving 1/2-inch border on all sides; carefully roll chicken breasts crosswise to enclose filling and secure with small skewers.
6. Spray an 11 x 7 x 2-inch baking dish with Pam and transfer chicken rolls to dish.
7. Preheat oven to 350u0b0.

onion, garlic, ricotta cheese, mushrooms, salt, oregano leaves, pepper, ground nutmeg, chicken breasts, margarine, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=980196 (may not work)