Spinach Stuffed Chicken

ingredients:
18 oz raw boneless chicken breasts - should yield 12 oz cooked. (2 lean)1.5 cup cooked spinach spinach (3 greens)
1/4 TSP salt (1 condiment)
1/4 TSP pepper (1/2 condiment)
1 chopped garlic clove (1 condiment)
1/2 TSP garlic powder (1/2 condiment)2 wedges Laughing Cow Blue Cheese Light Cheese (1 healthy fats)
2 servings of 1 lean, 1.5 greens, 1.25 condiments, and 1/2 healthy fat

Directions:
To prepare the chicken, trim off any fat. Butterflythe chicken by making a shallow vertical cut into the middle of the thickest part of the breast
and then running the knife horizontally toward the outside stopping within a quarter to half inch of the edge. Fold out the flap you just cut. Repeat by making a flap going in the opposite direction from the same center cut. Cover the chicken with a piece of plastic wrap and pound until it's a thin even thickness all over. Season on both sides with salt and pepper.

Cook the spinach in a pan with a small amount of

water. Move the cooked spinach into a bowl. Stir together the laughing cow cheese, garlic and spinach. Place 1/6 of the spinach mixture in a pile in the center of each chicken breast. Fold all the sides of each breast up and over the filling to completely cover it. Gently squeeze the seam to seal the opening. Carefully place seam side down in a greased baking dish. I sprayed my pan with Pam. Tuck in any stray ends of the chicken. Spread the rest of the spinach mixture over the chicken. Sprinkle with garlic powder. Bake at 375º 25-30 minutes or until chicken juices are no longer pink. Serve at once.