o make the prep work even easier, ask our meat cutters to pound the chicken breasts for you. Round out the meal by boiling 2 cups of whole-wheat pasta and steaming some Garlic Spinach with Lemon (see recipe).

Ingredients:

• 4 Gelson's Finest extra lean boneless, skinless chicken breast halves, pounded thin
  
• 1/8 teaspoon salt
  
• 1/8 teaspoon pepper
  
• 2 garlic cloves, crushed
  
• 4-8 teaspoons Muir Glen Organic tomato paste
  
• 12 large basil leaves
  
• 2 white mushrooms, finely diced
  
• 4 teaspoons grated imported Reggiano Parmesan cheese
  
• 3 tablespoons nonfat milk
  
• 2 tablespoons Arrowhead Mills stone ground organic whole-wheat flour
  
• - olive oil cooking spray
  
• 1 1/2 cups Giorgio Baldi tomato basil sauce
  

Instructions:


1. Position a rack in the center of the oven. Preheat oven to 350º F. Lay each chicken breast out on a cutting board, smooth side down. Season just the underside (the side facing up) of the breasts with salt, pepper, and crushed garlic. Spread some tomato paste on each breast. Lay 3 basil leaves and some diced mushrooms on top. Sprinkle 1 teaspoon cheese over each breast. Roll up firmly around the filling and make sure the ends overlap.
   

2. Brush with milk and sprinkle all sides with flour to coat lightly.
   

3. Spray a 13x9-inch glass baking dish with olive oil. Place rolled chicken seam side down in the baking dish. Cover the chicken and the bottom of the dish with tomato sauce.
   

4. Bake 25-35 minutes, until the chicken feels firm when pressed and the juices run clear. Serve on a bed of Garlic Lemon Spinach and top with the warm tomato basil sauce.