Spinach Stuffed Chicken Breasts

I admit when I saw the recipe I was a little skeptical, but this is not only healthy, it is fantastic tasting! Nutritional information at the end.

Makes 4 servings.
Ingredients:
4 boneless skinless chicken breasts
5 ounces frozen chopped spinach, thawed and squeezed dry
2 tablespoons freshly grated parm cheese
1 teaspoon grated lemon peel
1/4 teaspoon black pepper
Nonstick olive oil cooking spray
1 cup thinly sliced mushrooms
6 slices thinly  sliced low-fat turkey ham (I used regular ham, as it had less calories)
1 cup white grape jiuce

Directions

1. Trim fat from chicken. Place each chicken between two sheets of plastic wrap and pound to about 1/4 inch thickness
2. Preheat oven to 350 degrees F. Pat spinach dry with paper towels. Combine spinach, Parm, lemon peel and black pepper in a large bowel. Spray small nonstick skillet with cooking spray, add mushrooms. Cook and stir over medium heat 3 to 4 minutes or until tender.
3. Arrange 1 1/2 slices ham over each chicken breast. Spread each with one-fourth of spinach mixture. Top with mushrooms. Beginning with the longer side, roll chicken tightly. Tie with kitchen string.
4. Place stuffed breasts, seam side down, in a 9-inch square baking pan. Lightly spray chicken with cooking spray. Pour white grape juice over the top. Bake 30 minutes or until chicken is no longer pink.
5. Remove string; cut chicken rolls into 1/2-inch diagonal slices. Arrange on plate. Pour pan juices over chicken. Garnish as desired.   (I leave mine whole)

Nutritional information:

Serving Size: one chicken roll
Sodium: 202 mg
Protein: 29 g
Fiber: 2 g
Carbohydrates: 10g
Cholesterol: 71 mg
Saturated fat: 2g
Total fat: 4 g
Calories from fat: 21%
Calories: 187

From TLC Cooking