Spinach & Feta Stuffed Chicken

I created this recipe to fit in with our healthy living plan (aka..eeks.. diet) of minimizing processed foods and eating 'cleaner'. Michael LOVED this recipe and requests it often...

Ingredients: 
4 Boneless, skinless chicken breasts
Garlic/Onion Powder
Bag of Spinach
1/2 Onion, Chopped
Feta/Bleu/Gorgonzola Fat Free Cheese Crumbles (your preference)
1 C. Low-Fat Cottage Cheese OR O% Fat Greek Yogurt (your preference)

Additional:
Balsamic Vinegar (For Reduction Sauce)
OR
Frank's Hot Sauce (No carbs, No Sugar)

Directions:
Preheat oven to 350.
In between 2 sheets of plastic wrap, pound out chicken breasts with mallet or heavy glass until fairly thin.(Or butterfly your chicken breasts). Season with garlic or onion powder if desired.
Sautee spinach and onion in 1 Tb. Olive oil just until spinach is wilted. Drain, if needed, and let cool slightly.
Combine spinach, onion, and cottage cheese/greek yogurt.
Spread mixture over the top of thinned chicken breasts.
Top with 1 T. of crumbled cheese for each chicken breast.
Roll up chicken and close with toothpicks.
Place in baking dish or on baking sheet and cover with foil.
Bake for 30 minutes, or until chicken is cooked through.

While the chicken is baking.. make the Balsamic Reduction: Pour desired amount of balsamic vinegar in a pan (keep in mind, “reduction” means “reduce” so the amount you pour in needs to be MORE than what you want to end up with). Heat pan to high and stir briskly, especially once boiling to prevent burning. Continue stirring until vinegar turns thickens/turns syrupy.
After chicken is finished, pour balsamic reduction over the top OR heat up some hot wing sauce for this step instead.

Serve with baked/grilled asparagus (425 degrees for 5-10 min) YUM!