Spinach-Stuffed Chicken Breasts

• 2 boneless skinless chicken breasts (8 oz. each), halved
• 2 Tbsp. freshly grated Parmesan cheese
• olive oil flavored nonstick cooking spray
• 1 c. white grape juice
• 5 oz. frozen chopped spinach, thawed and well drained
• 1 tsp. grated lemon peel
• 1/4 tsp. black pepper
• 1 c. thinly sliced mushrooms
• 6 slices (2 oz.) thinly sliced low-fat turkey-ham

1. Trim fat from chicken and discard. Place each chicken breast between 2 sheets of plastic wrap. Pound with meat mallet until chicken is about 1/4-inch thick. Preheat oven to 350u0b0. Pat spinach dry with paper towels. Combine spinach, Parmesan cheese, lemon peel and black pepper in large bowl. Spray small nonstick skillet with cooking spray. Add mushrooms; cook and stir over medium heat 3 to 4 minutes or until tender.

chicken breasts, parmesan cheese, olive oil, white grape juice, black pepper, mushrooms, turkeyham

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22127 (may not work)