Stuffed Chicken Breasts

1 (20 ounce) skinless boneless chicken breast
1 teaspoon olive oil
1 cup finely chopped mushrooms
1/2 cup cooked spinach, thoroughly drained
    and squeezed dry, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 1/2 ounces smoked mozzarella cheese, thinly sliced
1/2 cup low-sodium chicken broth
1 1/2 cups stewed tomatoes
1 tablespoon chopped fresh basil leaves or 1/2 teaspoon dried

Heat oven to 375 degrees F. Spray an 8-inch square baking pan with nonstick cooking spray.

Place chicken breast, skinned-side down, between two sheets of plastic wrap. With meat mallet, pound chicken lightly to an even 1/4-inch thickness. Set chicken aside.

In medium skillet, heat oil; add mushrooms. Cook over medium heat, stirring constantly, 5 minutes, until all liquid has evaporated. Add spinach and garlic; cook, stirring constantly, 2 minutes longer. Stir in salt and crushed red pepper.

Arrange half of the mushroom mixture lengthwise along center of chicken breast; top evenly with cheese, the remaining mushroom mixture. Fold long sides of chicken over stuffing, overlapping slightly. Secure with kitchen string.

Place stuffed chicken breast in prepared baking pan, seam-side down; add 1/4 cup of the chicken broth. Bake, covered, 30 minutes, basting once, until chicken is cooked through and juices run clear when pierced with a fork.

While chicken is baking, in blender or food processor, combine tomatoes and the remaining 1/4 cup chicken broth; puree until smooth. Transfer tomato mixture to small saucepan; cook over low heat, stirring occasionally, 5 minutes, until heated. Stir in basil; set aside and keep warm.

Let chicken breast stand 10 minutes. Carefully remove string, then slice into equal pieces. Serve with warm tomato mixture

Serves 6.

Per serving: 159 calories; 25 g protein; 4 g fat; 6 g carbohydrates; 94 mg calcium; 448 mg sodium; 60 mg cholesterol; 2 g dietary fiber.

WW Points: 3 points