Buffalo Inspired Chicken w/creamed spinach & roasted tomatoes

Blue Cheese Stuffed Chicken w/Buffalo Sauce; Creamed Spinach; Roasted Tomatoes

For chicken:
1/2 cup crumbled blue cheese
1 T reduced-fat sour cream
1 t lemon juice
4 6-ounce boneless, skinless chicken breast halves
1/4 cup flour
1 cup panko (Japanese bread crumbs)
1-1/2 T butter
6 T bottled roasted red peppers, finely chopped
1 t Worcestershire sauce
1 t minced garlic
1/2 t -- 1/4 cup louisiana-style hot sauce (vary amount according to taste)
salt & pepper
water

Preheat oven to 350F. Cover a cookie sheet w/foil & spray w/nonstick cooking spray.
Combine cheese, sour cream, lemon juice in a small bowl, season w/pepper to taste. Cut a slit through the thickest portion of each chicken breast to make space for the cheese filling. Stuff cheese mixture evently into each breast. Place each breast on the cookie sheet. Sprinkle each breast w/panko, pressing crumbs into the meat lightly. Spray w/nonstick cooking spray. Bake for 20 minutes until chicken is done. Set oven to broil. Broil for 5 minutes. Remove from oven.
While chicken bakes, make the sauce. In a small saucepan, combine butter, peppers, worcestershire, garlic & a tablespoon of water. Bring to boil, stir. Simmer covered until chicken is done. When ready to serve, mash peppers into the sauce with the back of a wooden spoon.
A serving = 1 breast + 1/4 of the sauce. (392 cal, 12.9g fat, 18.5g carbs, 1.1g fiber)

For spinach:
(this is for 2 servings only!)
1 pound washed (but not dried), trimmed spinach (I like baby spinach for this dish)
salt & pepper
2 T butter
1 shallot or 1/4 medium onion, tiny diced
1 T flour
3/4- 1 cup fat-free milk
pinch of nutmeg

Put spinach in a large saucepan over medium heat, sprinkle with salt; cover & cook, tossing occassionally until wilted. Drain in a colander. In the same pan, melt butter over medium-low heat, add shallot/onion, sprinkle w/salt & pepper. Cook until onion is soft but not browned, about 3-5 minutes. Add flour, stir. Cook about 1 minute. Add milk, stir to combine & dissolve lumps. Cook about 2 minutes. Stir spinach back in, sprinkle with nutmeg. Combine well, cover & turn off heat.

For tomatoes:
Toss a carton of grape tomatoes w/1T olive oil, salt & pepper. Roast in a nonstick skillet on medium-high heat, uncovered, for about 5 minutes. Cover, lower heat to medium-low, cook for an additonal 2-3 minutes until tomatoes start to burst. Remove from heat.