Roast Turkey Breast with Spinach-Blue Cheese Stuffing

1 frozen boneless turkey breast, thawed (3½ to 4 pounds) 1 package (10 ounces) frozen chopped spinach, thawed & squeezed dry 2 ounces blue cheese or feta cheese 2 ounces reduced-fat cream cheese ½ cup finely chopped green onions 4½ teaspoons Dijon mustard 4½ teaspoons dried basil leaves 2 teaspoons dried oregano leaves Black pepper to taste Paprika DIRECTIONS: Preheat oven to 350ºF. Coat roasting pan & rack with nonstick cooking spray. Unroll turkey breast; rinse & pat dry. Place between 2 sheets of plastic wrap. Pound turkey breast with flat side of a meat mallet to create even piece about 1 inch thick. Remove & discard skin from one side of turkey breast; turn meat over so skin side faces down. Combine spinach, blue cheese, cream cheese, green onions, mustard, basil & oregano in medium bowl; mix well. Spread evenly over turkey breast. Roll up turkey so skin side is on top. Carefully place turkey breast on rack; sprinkle with pepper and paprika. Roast 1½ hours or until no longer pink in center of breast. Remove from oven & let stand 10 minutes before removing skin & slicing. Cut into ¼-inch slices. NUTRIENTS PER SERVING: Calories 135 (28% of calories from fat) - Total Fat 4g - Saturated Fat 2g - Protein 22g - Carbohydrate 2g - Cholesterol 50mg - Sodium 144mg -Dietary Fiber 1g