2 cups fresh spinach, plus a bit of olive oil for cooking
1/3 cup reduced fat cream cheese or Neufchatel
1/4 cup freshly grated Parmesan
3 boneless, skinless thin chicken breasts
1/4 cup Italian-style breadcrumbs
Salt and pepper
Add a splash of olive oil to a medium pan. Add spinach, and toss it with olive oil; heat it on medium-low for 2-3 minutes, until it starts to wilt. In a bowl, add cream cheese, then spinach (the hot spinach will help soften the cream cheese). Add Parmesan, then season with salt and pepper. Toss the mixture together, and set it aside.
Coat one side of the chicken in breadcrumbs, and lay it flat, with breadcrumbs side down. Evenly spread the spinach mixture over each piece of chicken. Then, roll the chicken up.
Add another splash of oil to the pan, and place the chicken in the pan (we recommend placing the chicken on its side in a way that it won’t unroll as it starts cooking).
Add a lid to the pan and cook chicken on low heat, to ensure bread crumbs don’t burn, for about 10 minutes per side.