3 whole chicken breast
1/2 c. low-cal Italian dressing
1/4 c. finely chopped onion
40 Premium Saltine crackers, finely rolled
1 (10 oz.) pkg. frozen spinach, thawed and drained
2 tbsp. butter, melted
1 (0.87 oz.) pkg. white sauce mix
1 1/4 c. skim milk
1/3 c. grated Swiss cheese
2 tbsp. chopped parsley

Pound chicken thin. Place in baking dish. Add 1/4 cup dressing; turn chicken to coat. Cover; chill 2 hours. Make stuffing in remaining dressing. Saute onion, blend in 1 cup Saltine cracker crumbs and spinach. Divide evenly among breasts.

Roll to contain stuffing. Secure with toothpicks. Roll in remaining crumbs to coat. Return to dish. Drizzle with butter. Bake at 375 degrees uncovered 40 minutes. Remove picks. Make sauce; stir well. Pour over chicken. Makes 6 servings.