2 oz goat cheese
2 oil-packed sun-dried tomatoes, rinsed under water, patted dry, and finely chopped
1 scallion, chopped
1 tablespoon chopped basil
2 teaspoons chopped thyme
1/4 cup plain dry bread crumbs
4 (1/4 lb) skinless, boneless chicken breasts
4 teaspoons reduced-calorie mayonnaise
1 1/2 pounds baby spinach, rinsed

2 oz goat cheese 2 oil-packed sun-dried tomatoes, rinsed under water, patted dry, and finely chopped 1 scallion, chopped 1 tablespoon chopped basil 2 teaspoons chopped thyme 1/4 cup plain dry bread crumbs 4 (1/4 lb) skinless, boneless chicken breasts 4 teaspoons reduced-calorie mayonnaise 1 1/2 pounds baby spinach, rinsed

1. Preheat the oven to 425. Spray a nonstick baking pan with nonstick spray.
2. Combine the cheese, tomatoes, scallion, basil, and thyme in a bowl, mashing with a fork, until blended. Place the bread crumbs in another small bowl.
3. Cut a pocket into the side of each chicken breast about 2 1/2-inches long. Place on-quarter of the goat cheese mixture inside each slit. Lightly press the pocket closed with a fork. Brush the top side of each breast with the mayonnaise. Dip the chicken, on piece at a time, coated-side down into the bread crumbs. Transfer coated-side up to the baking pan.
4. Spray the tops of the chicken lightly with nonstick spray. Bake until the chicken is cooked through and the crust is golden, about 25 minutes.
5. Meanwhile, place the spinach in a large steamer basket set in a saucepan over 1 inch of coiling water. Cover thighly and steam until the spinach just wilts, about 3 minutes. Transfer the spinach to a platter, then top with the chicken.