1 onion, chopped
2 tbsp. oil
1 carrot, grated
1 clove garlic, crushed
1 sprig fresh thyme or 1/4 tsp. dried
1/2 lb. fresh spinach, washed, stalks removed and chopped
1/2 tsp. salt (optional)
1/8 tsp. pepper
3 boneless, skinless chicken breasts, halved
1 1/2 c. dry bread crumbs
3 oz. fat-free sharp Cheddar cheese, grated
1 tsp. granulated garlic
2 tbsp. dried parsley flakes
2 egg whites, beaten with 2 tbsp. water
nonfat cooking spray
paprika

Preheat oven to 350°F. Sauté onion in oil until limp. Add carrot and cook 2 to 3 minutes. Add garlic, thyme and spinach. Cover and cook until spinach wilts. Pour off excess water. Salt and pepper to taste. Allow to cool. Divide into 6 portions. Cut pocket in side of each chicken half. Stuff each with spinach filling. Close with toothpicks.

Mix bread crumbs, cheese, garlic and parsley. Dip chicken in egg wash and roll in crumb mixture. Spray baking dish with cooking spray and put chicken in. Spray chicken. Sprinkle paprika.

Bake 30 minutes.