Spinach and Cheese-Stuffed Chicken Breasts

2 egg whites, lightly beaten
2 teaspoons cold water
1/4 cup plain dry bread crumbs
4 (5 ounce) skinless boneless chicken breasts
1 (10 ounce) package frozen chopped spinach,
    thawed and squeezed dry
2 (1 ounce) slices reduced-fat Swiss cheese,
    each slice cut in half
2 ounces thinly sliced, ready-to-eat turkey pepperoni
    (about 16 slices)

Heat oven to 425 degrees. Spray a nonstick baking sheet with nonstick cooking spray.

Whisk together egg whites and water. Place bread crumbs in another small bowl.

Lightly pound chicken between 2 sheets of wax paper with a mallet or rolling pin to 1/4-inch thickness. Top each chicken breast with one quarter of the spinach, 1 half slice of cheese, and 4 slices of pepperoni. Roll up each chicken breast from a short side.

Dip chicken, one piece at a time, into egg white mixture, then into bread crumbs. Place the chicken, seam side down, on the baking sheet.

Spray tops of chicken lightly with nonstick spray. Bake until chicken is cooked through and crust is golden, about 25 minutes. Cut each roll into 4 or 5 slices.

Serves 4.

Nutrition information (1 chicken roll): 287 calories; 9 g fat; 4 g saturated fat; 0 grams trans fat; 105 mg cholesterol; 547 mg sodium; 9 g carbohydrate