Spinach-stuffed chicken breasts or pork loin/chops

INGREDIENTS
1 (10 ounce) package frozen chopped spinach, thawed
1/2 yellow onion, chopped
2 clove minced garlic
1 cup low-fat/ff ricotta cheese
4 skinless, boneless chicken breast halves or 1/2 of a large pork loin butterflied or 4 butterflied lean pork chops
2 tablespoons favorite herbs (I like thyme, rosemary, parsley, sage)
2 tablespoons melted Smart Balance spread
2 tablespoons whole wheat flour
1 cup chicken broth
1/2 cup low fat sour cream
1 tsp. ground nutmeg
Salt and pepper


Preheat oven to 325 degrees F (165 degrees C).
Squeeze excess water out of thawed spinach; in a large bowl, mix spinach with onion, garlic and ricotto cheese, nutmeg and salt and pepper and set aside.
Season chicken breasts with your desired herbs. Make a pocket in the breast or split in half without cutting all the way through to make two thinner breasts that can be stuffed. Place 1/4 of cheese/spinach mixture in the center of each breast and fold in half. Secure with toothpicks and place in a lightly greased 9x13 inch baking dish. Melt Smart Balance and then stir in whole wheat flour and cook for about 1 minute. Add chicken broth (add a bit more to make loose). Remove from heat and stir in sour cream and season with salt and pepper. Spread over chicken breasts. Bake at 350 degrees F (175 degrees C) for about45 minutes, or until chicken is cooked through and juices run clear. Makes 4 servings.