Spinach Stuffed Chicken Rollup
Source of Recipe
taste of home
List of Ingredients
6 cups fresh spinach, torn
1/2 cup onion, chopped
1/2 cup fresh mushrooms, chopped
1 clove garlic, minced
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds boneless skinless chicken breast halves
1/2 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
1/2 teaspoon paprika
1/4 cup egg substitute
1 tablespoon water
2 tablespoons butter, meltedRecipe
In a large nonstick skillet, cook spinach in 1/2 inch of water over medium heat just until wilted, about 2 minutes. Drain and set spinach aside. In the same skillet, saute the onion, mushrooms and garlic in oil until tender. Stir in the seasonings; add spinach and set aside. Flatten chicken to 1/4 inch thickness. Spread spinach mixture down the center of each chicken breast. Fold one side over filling and roll up tightly; secure with a toothpick.
In a shallow bowl, combine bread crumbs, Parmesan cheese and paprika. In another bowl, combine egg substitute and water. Dip each roll-up in egg mixture, then roll in crumb mixture. Place, seam side down, in a 13 inch X 9 inch X 2 inch baking pan coated with nonstick cooking spray. Drizzle with butter. Bake, uncovered, at 350ºF for 20-25 minutes or until juices run clear. Discard toothpicks. Yield: 6 servings
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