3 whole chicken breasts, split, deboned & skinned
2 tbsp. butter, melted
1/2 c. low cal Italian style dressing

STUFFING:

1/4 c. finely chopped onion
1 (10 oz.) pkg. frozen chopped spinach, thawed & drained
1 c. saltine crackers, crumbled (you will need 40 crackers, finely rolled in ziploc bag with rolling pin)

SAUCE:

1 (.87 oz.) pkg. white sauce
2 tbsp. chopped parsley
1 1/4 c. skimmed milk
1/3 c. grated Swiss cheese

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, saute onion, blend in 1 cup crackers and spinach. Divide evenly among chicken breasts. Roll in remaining crumbs to coat. Return to dish and drizzle with butter. Bake at 375 degrees uncovered for 40 minutes. Make sauce and pour over chicken.