3 whole chicken breasts, split, boned, and skinned
1/2 c. low calorie Italian dressing

STUFFING:

1/2 c. onion, finely chopped
40 saltine crackers, finely rolled
1 (10 oz.) pkg. frozen, chopped spinach, thawed and drained
2 tbsp. butter

SAUCE:

2 c. white sauce
1/2 c. Swiss cheese, grated
2 tbsp. parsley, chopped

Pound chicken thin and place in baking dish. Add 1/4 cup dressing and turn to coat. Cover 2 hours to make stuffing using remaining dressing. Saute onions in butter. Blend 1 cup saltine crumbs and spinach. Divide evenly among breasts; roll and secure with toothpicks. Roll in remaining crumbs to coat. Return to dish. Drizzle with butter. Bake, uncovered, at 375 degrees for 40 minutes. Remove picks. Make sauce. Prepare white sauce; add cheese until melted. Add parsley. Stir well. Pour over chicken and serve immediately.