3 whole chicken breasts, split, boned and skinned
1/2 cup lowing calorie Italian style dressing

Stuffing:

1/4 cup finely chopped onion
40 Premium Saltine crackers, finely rolled
1 (10-oz.) pkg. frozen chopped spinach, thawed, drained
2 tbsp. butter, melted

Sauce:

1 (.87-oz.) pkg. white sauce mix
1 1/4 cups skim milk
1/3 cup grated Swiss cheese
2 tbsp. chopped parsley

Pound chicken thin. Place in baking dish. Add 1/4 cup dressing. Turn chicken to coat. Cover and chill 2 hours. Make stuffing. In remaining dressing, sauté onion; blend in 1 cup Premium Saltine crackers 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°F, uncovered for 40 minutes. Remove picks. Prepare sauce using milk. Add cheese and parsley. Stir well. Pour over chicken.

Makes 6 servings.