Impress your family and friends with this surprisingly easy to-prepare chicken. Serve it with the colorful and healthful pomegranate sauce.

4 boned and skinned chicken breast halves

salt and pepper

1 tablespoon olive oil

1/2 pound mushrooms, chopped

5 ounces frozen chopped spinach, thawed and squeezed dry

1/4 cup pine nuts

1/2 cup feta cheese, crumbled

olive oil spray

Pomegranate Sauce

1 teaspoon butter

1/4 cup chopped shallots

1 cup fat-free chicken broth

1 cup pomegranate juice

2 teaspoons cornstarch

2 tablespoons cold water

1/2 cup dried cranberries

Preheat oven to 375 degrees. Grease a 7 x 11 baking pan. Place each chicken breast between 2 sheets of plastic wrap and pound each piece with the smooth end of a meat mallet until chicken pieces are an even 1/2 inch thick. Lightly salt and pepper both sides. Set aside. In a small skillet, heat olive oil and add mushrooms. Cook over medium heat until mushrooms are tender and moisture has evaporated. To assemble chicken, spread each piece with about 1/4 cup of spinach.

Spoon mushrooms on top of spinach. Sprinkle with pine nuts and feta cheese. Roll chicken starting with the narrow end. Place chicken roll-ups in baking pan. Lightly spray with olive oil spray. Bake for 20 minutes. Turn oven up to 400 degrees and continue to cook 20 - 30 minutes or until chicken is thoroughly cooked and is lightly brown on top. If desired, place under the broiler for a few minutes to finish browning.

While chicken is baking prepare sauce. In a small skillet or saucepan, heat butter. Add shallots and cook for 2 minutes. Add broth and pomegranate juice and bring to a boil. Continue to boil for 3 - 4 minutes to slightly reduce the mixture. In a small custard cup, combine cornstarch and water. Pour into skillet and bring to a boil while stirring constantly. Add dried cranberries and keep warm until chicken is done.

Serve chicken on individual serving plates and drizzle pomegranate sauce on top.

Serves 4

Nutritional Information per serving:

Calories 330

Fat, gm. 13