Spinach Stuffed Chicken Breasts

• 4 boneless skinless chicken breast halves
• 5 ounces frozen chopped spinach, thawed and well drained
• 2 tablespoons freshly grated parmesan cheese
• 1 teaspoon grated lemon peel
• 14 teaspoon ground black pepper
• 1 cup thinly sliced mushroom
• low-fat turkey ham
• 1 cup white grape juice

1. Place each chicken breast half between two slices of plastic wrap and pound with meat mallet until 1/4 inch thick.
2. Preheat oven to 350F.
3. Pat spinach dry with paper towels.
4. Combine spinach, Parmesan, lemon peel and black pepper in a large bowl.
5. Spray a small nonstick skillet with cooking spray; add mushrooms.
6. Cook over medium heat 3-4 minutes or until tender, stirring frequently.
7. Arrange 1 1/2 slices of turkey ham over each chicken breast.
8. Spread each with 1/4 of spinach mixture.
9. Top each with 1/4 of mushrooms.
10. Beginning with longer side, roll chicken tightly; tie with kitchen string or secure with toothpicks.
11. Place rolls in 9-inch square baking pan, seam side down.
12. Lightly spray chicken with cooking spray.
13. Pour grape juice over chicken rolls.
14. Bake 30 minutes or until chicken is no longer pink.
15. Remove string or toothpicks; cut rolls int 1/2-inch diagonal slices.
16. Arrange on plate; pour pan juices over chicken.

chicken, spinach, parmesan cheese, ground black pepper, mushroom, lowfat turkey, white grape juice

Taken from www.food.com/recipe/spinach-stuffed-chicken-breasts-321504 (may not work)