Ingredients 

• 1 onion, chopped
• 2 Tbsp oil
• 1 carrot, grated
• 1 clove garlic, crushed
• 1 sprig fresh thyme, or 1/4 tsp dried
• 1/2 lb fresh spinach, washed, stalks removed, chopped
• 1/2 tsp salt 
• 1/8 tsp pepper
• 3 boneless, skinless chicken breasts, halved
• 1&1/2 cups dry bread crumbs
• 3 oz fat-free sharp cheddar cheese, grated
• 1 tsp granulated garlic
• Tbsp dried parsley flakes
• 2 egg whites, beaten with 2 Tbsp water
• Nonfat cooking spray
• Paprika

• Preheat oven to 350 degrees. Sauté onion in oil until limp.
• Add carrot and cook 2 to 3 minutes.
• Add garlic, thyme, and spinach. Cover and cook until spinach wilts.
• Pour off excess water.
• Salt and pepper to taste.
• Allow to cool. Divide into 6 portions. 
• Cut pocket in side of each chicken half.
• Stuff each with spinach filling. Close with toothpicks. 
• Mix bread crumbs, cheese, garlic, and parsley flakes.
• Dip chicken in egg wash and roll in crumb mixture. 
• Spray baking dish with cooking spray and put chicken pockets in.
• Spray chicken, sprinkle with paprika. 
• Bake for 30 minutes.