SPINACH STUFFED CHICKEN
Source of Recipe
Unknown
List of Ingredients
6 cups torn fresh spinach (5 ounces)
Water
1 Tablespoon olive or canola oil
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (1 1/2 pounds)
1/2 cup dry breadcrumbs
3 Tablespoons grated Parmesan cheese
1/2 teaspoon paprika
1/4 cup egg substitute
1 tablespoon water
2 tablespoons butter or margarine, melted Recipe
1. Heat oven to 350�F. Coat a 13" x 9" x 2" baking pan with vegetable cooking spray; set aside.
2. Cook spinach in 1/2 inch of water in a large nonstick skillet over medium heat just until wilted, about 2 minutes. Drain and set spinach aside. Heat oil in the same skillet. Add onion, mushrooms, and garlic; cook until tender. Stir in the oregano, salt, and pepper; add spinach and set aside.
3. Using a mallet, 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 breadcrumbs, Parmesan cheese, and paprika. In another bowl, combine egg substitute and water. Dip each roll-up in egg mixture, then roll in breadcrumb mixture.
4. Place, seam side down, in prepared pan. Drizzle with butter. Bake, uncovered, 20 to 25 minutes or until juices run clear. Discard toothpicks.
Serves 6
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