1/2 cup part-skim ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
2 tablespoons grated parmesan cheese
1 cup chopped cooked spinach
4 chicken cutlets
1 teaspoon SmartSpread

For the sauce:
3/4 cup skim milk
1/2 cup chicken broth
1 tablespoon cornstarch
1 teaspoon Smart Spread
3/4 cup shredded reduced-fat cheddar cheese

Directions
Preheat the oven to 400 F. In a small bowl, combine ricotta, mozzarella, and parmesan. Mix well. Drain spinach well. Spread 1/4 cup of spinach over each cutlet. Spread cheese mixture over the spinach. Starting with a short end, roll up tightly in jelly-roll style.

In a medium skillet, melt butter over medium-high heat. Add cutlets; cook, turning once, until browned, about 2 minutes. Place in baking dish.

To prepare sauce, in a small bowl, stir together milk, broth, cornstarch. Melt butter in same skillet over medium heat. Add milk mixture; cook, stirring constantly, until mixture boils. Remove from heat. Stir in cheddar. Pour over cutlets.

Bake until browned and bubbling, about 15 minutes. Serve immediately.

Serves 4