• 1  Chicken breast, halved, skinned and boned
• ¼  Cup red bell pepper, minced
• ¼  Cup onion, sliced
• 1  Clove garlic, finely minced
• ¼  Cup lowfat Swiss cheese, shredded
• ½  Cup cooked spinach, water removed
• ½  Cup flavored bread crumbs
• ½  Cup flour
• 1  Egg, beaten
• 1  Cups Real Chicken Broth
• ¼   Cup dry white wine
• 1  Tablespoon fresh Italian parsley, chopped
• 1  Tablespoon cornstarch
• 3  Tablespoons olive oil
• Salt and freshly ground black pepper

     1. Heat 1 tablespoon of the olive oil in a medium saucepan. Add the
         onion, garlic and red bell pepper. Sauté until limp. Add the spinach 
         and sauté until all of the water evaporates. Set aside.
 
     2. Make a cut in the center of each chicken breast without piercing the  
         top or bottom surface. Evenly fill each breast with the spinach stuffing 
         and Swiss cheese. Sew the breasts shut.
 
     3. Dip the chicken breasts first in the egg then in the flour and then in  
         the breadcrumbs. Press the breasts firmly between your hands to 
         allow the bread crumbs to stick.
 
     4. Heat the 2 tablespoons of oil in a nonstick skillet. Add the chicken 
         and brown on both sides. Remove and transfer them to an oven proof 
         baking dish.
 
     5. Bring the chicken broth to a slow boil. Mix the cornstarch with the wine
         and add it to the chicken broth. Add the parsley, salt and black pepper
         to the broth. Simmer until the broth becomes slightly thickened.
 
     6. Pour the broth over the chicken breasts and bake them uncovered in a
         preheated 350º F oven for 30 minutes. Serve on a bed of rice and pour
         the gravy on top.