To quick-thaw the spinach, place it in a colander and run cold water over it.

Spinach-Chicken Bake

3/4 cup seasoned fine dry bread crumbs
1/4 cup freshly grated Parmesan cheese
12 skinless, boneless chicken breast halves (about 3 3/4 pounds total)
1/2 cup sliced green onions
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1 cup milk
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 ( 4-ounce) package boiled ham slices, chopped

1. In a shallow dish combine bread crumbs and Parmesan cheese. Lightly coat chicken pieces with some of the crumb mixture. Arrange in a 3-quart rectangular baking dish. Reserve the remaining crumb mixture.
2. In a large saucepan cook green onions in hot margarine until tender. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in spinach and ham.
3. Spoon spinach mixture over chicken; sprinkle with the remaining crumb mixture.
4. Bake in a 350°F (175°C) oven for 40 to 45 minutes or until chicken is no longer pink (170°F / 80°C).

Makes 12 servings.

Nutritional facts per serving (1/12 of recipe): calories: 243, total fat: 6g, saturated fat: 2g, cholesterol: 90mg, sodium: 474mg, carbohydrate: 8g, total sugar: 1g, fiber: 1g, protein: 38g, vitamin A: 0%, vitamin C: 9%, calcium: 10%, iron: 10%, starch: .5diabetic exchange, vegetables: .5 diabetic exchange, very lean meat: 5diabetic exchange, fat: .5diabetic exchange

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