|For diet crepes|
|Chicken breasts||24 Ounce, split (2 Breasts, 12 Ounces Each)|
|Water||1 Cup (16 tbs)|
|Onion||1 Small, peeled and sliced|
|Seasoned pepper||1⁄4 Teaspoon|
|Frozen chopped spinach||20 Ounce, thawed (2 Packages, 10 Ounces Each)|
|Ground nutmeg||1 Dash|
1 Prepare diet crepes and roll up. (This can be done ahead, if you wish.)
2 Place chicken breasts in a large saucepan; add water, onion, salt and pepper; cover saucepan.
3 Bring to boiling; lower heat; simmer 20 minutes, or until breasts are tender; remove chicken from broth; cool. Pour broth into a metal bowl; place in freezer 20 minutes, or until all fat rises to surface; skim off all fat.
4 Skin chicken; remove meat from bones and cut into small pieces.
5 Make filling: Combine 1/2 cup reserved broth and half of chicken and spinach in container of an electric blender; cover. Process at high speed until smooth; spoon into a medium-size bowl; repeat with 1/2 cup broth and remaining chicken and spinach. Add nutmeg; taste and add additional salt and pepper, if needed. (If you do not have a blender, chop chicken and spinach as fine as possible, then stir in enough chicken broth to make a smooth paste.)
6 Fill crepes: Unroll one crepe at a time on a wooden board; spread with 1/4 cup chicken mixture; roll up; place in a shallow 10-cup baking dish or heat-proof platter; repeat with remaining crepes and filling. Spoon creamy cheese sauce down center of crepes; cover dish with aluminum foil. (This much can be done ahead. If not to be baked immediately, refrigerate until serving time. Add 15 minutes to baking time.)
7 Bake in moderate oven (350°) 30 minutes, or until bubbly hot.