Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1/2 cup Italian salad dressing, divided1/4 cup chopped onion1 cup crushed saltines (about 30 crackers), divided1 package (10 ounces) frozen chopped spinach, thawed and drained2 tablespoons minced fresh parsley2 tablespoons butter1 envelope white sauce mix2 cups milk2/3 cup shredded Swiss cheeseGround nutmeg, optional
Preparation
Flatten chicken to 1/8-in. thickness. Place in a resealable plastic bag; add 1/4 cup salad dressing. Seal bag and turn to coat; refrigerate for 2 hours.
In a large skillet, saute onion in remaining salad dressing. Add 1/2 cup cracker crumbs, spinach and parsley. Cook for 5 minutes or until heated through. Remove from the heat.
Drain and discard marinade from chicken. Spoon about 1/2 cup spinach mixture on each chicken breast; roll up and overlap ends. Secure with a toothpick. Roll in remaining crumbs.
Place in a greased 9-in. square baking dish. Bake, uncovered, at 375° for 35 minutes or until chicken juices run clear.
Meanwhile, melt butter in a saucepan. Stir in the white sauce mix until smooth; gradually stir in milk. Bring to boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Serve with chicken. Sprinkle with nutmeg if desired.
