3 whole chicken breasts, split & skinned
1/2 c. low calorie Italian-style dressing

STUFFING:

40 saltine crackers, finely rolled
1 (10 oz.) pkg. frozen chopped spinach, thawed & well drained
2 tbsp. butter, melted
Onion

SAUCE:

1 (0.87 oz.) pkg. white sauce mix
1 1/4 c. skim milk
1/3 c. 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: To remaining dressing, saute onion, blend 1 cup saltine cracker 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 degrees, uncovered, 40 minutes. Remove picks.

Sauce: Milk; add cheese and parsley. Stir well. Pour over chicken. Serves 6.