Stuffed Chicken Breasts

(Contributed by Linda Hale)

My husband actually discovered this recipe and it's REALLY yummy - but I had to "healthify" it.

4 boneless/skinless chicken breasts
Sea salt and pepper to taste
4 slices low fat mozzarella cheese
4 slices turkey bacon
1 Cup spinach leaves, chopped
2 TBSP whole wheat flour
1 TBSP olive oil

Cook turkey bacon in micro-wave till done.  Cut each chicken breast horizontally to make pocket.  Fold back top half of breast and sprinkle lightly with sea salt and pepper.  Place 1 slice of cheese, 1 slice of turkey bacon, and 1/4 cup spinach in each chicken breast.  Fold top half back over and secure with a toothpick

Spread flour on a plate and dredge chicken through.  Shake of excess.  Heat olive oil in skillet.  Place chicken in skillet and cook about 4 minutes on each side or until lightly browned.  Transfer chicken to a baking dish.  Bake at 350 degrees in oven for about 30 minutes or until juices run clear.

SERVE

Optional sauce for the top -  
1 TBSP butter (Note from Connie:  Maybe substitute olive oil here)
1 cup chicken broth
1 TBSP cream  (Note from Connie:  Try sugar free, low fat Greek yogurt possibly to replace the cream)

1 TBSP whole wheat flour

Wisk chicken broth and cream into 1 TBSP flour.  Pour chicken broth mixture into the same skillet you just cooked the chicken in.  Heat over medium heat, stirring constantly until sauce thickens.  Spoon sauce over the top of the chicken breasts before serving.