It’s what’s inside these rolled-up chicken breasts that counts: a tasty blend of mozzarella and ricotta cheeses, spinach and sun-dried tomatoes. Slicing the chicken on the diagonal makes an attractive presentation.

3/4 cup chopped fresh mozzarella cheese
3/4 cup frozen chopped spinach, thawed, squeezed dry
1/2 cup ricotta cheese
1/4 cup oil-packed sun-dried tomatoes, finely chopped
1 egg, beaten
1 garlic clove, minced
1 teaspoon purchased refrigerated pesto
3/4 teaspoon coarse salt, divided
4 boneless skinless chicken breast halves, pounded to 3/8-inch thickness
1 tablespoon olive oil
1/4 teaspoon pepper

1. Heat oven to 350°F. Line small rimmed baking sheet with foil; spray with cooking spray.

2. Combine mozzarella cheese, spinach, ricotta cheese, sun-dried tomatoes, egg, garlic, pesto and 1/2 teaspoon of the salt in medium bowl.

3. Place chicken on plastic wrap-lined surface; spread each breast with 1/2 cup filling, leaving 1/2-inch border all around. Roll up breasts from pointed end; secure with toothpicks. Place on baking sheet. Brush with oil; sprinkle with remaining 1/4 teaspoon salt and pepper.

4. Bake 30 minutes or until chicken is no longer pink in center. Remove chicken; baste with pan juices. Cover loosely with foil; let stand 5 minutes. Remove toothpicks. Serve whole or slice on the diagonal.

4 servings

PER SERVING: 355 calories, 20 g total fat (8 g saturated fat), 39.5 g protein, 5.5 g carbohydrate, 155 mg cholesterol, 620 mg sodium, 2 g fiber