3 whole med. chicken breasts (about 2 1/4 lbs. total)
1/3 c. grated Parmesan cheese
1/4 tsp. Italian seasoning, crushed
1/4 c. sliced green onion
1 tbsp. butter
1 tbsp. all-purpose flour
1/2 c. skim milk
1/2 of 10 oz. pkg. frozen chopped spinach, thawed and drained
1 tbsp. chopped pimiento

Place 1 chicken breast on a cutting board, skin side up. Pull the skin away from the meat, then discard skin. Bone chicken breast. Repeat with remaining breasts.

In a small mixing bowl combine Parmesan cheese and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside.

Arrange pieces in an 8x8x2 inch baking dish. In a small saucepan cook onion in hot butter until tender but not brown. Stir in flour, then add milk all at once. Cook and stir until thickened and bubbly; stir in drained spinach and pimiento. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake, uncovered, in a 350 degree oven for 30 to 35 minutes or until tender. Makes 6 servings.