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Spinach Stuffed Chicken Roll-ups




Source of Recipe


Source: shakie17@hotmail.com


List of Ingredients




1 medium sweet onion, halved and sliced
1 medium jalapeno, diced with seeds
1/4 tsp. (1.25mL) freshly ground black pepper
2 Tbsp. (30mL) finely chopped parsley
1 1/2 cups (360mL) frozen chopped spinach, thawed and drained
4 small skinless boneless chicken breasts
2 Tbsp. (30mL) Molly McButter, divided
3/4 cup (180mL) bread crumbs
2 egg whites


Recipe



1. Preheat oven to 350?F.

2. Spray a non-stick skillet with cooking spray and saute the onion and the jalapeno with the black pepper for about 7 minutes until the onion begins to soften. Remove from heat and stir in the parsley and the spinach.

3. Place the chicken, one piece at a time, into a strong plastic zip lock bag. Using a cooking mallet or marble rolling pin, pound the chicken until flat, to about 1/4 inch. Remove the chicken from plastic bag and lay on a plate. Sprinkle the top of each piece of chicken with 1/2 Tbsp. Molly McButter.

4. Spread 1/4 of the onion and spinach mixture onto the chicken making sure it is evenly distributed over the chicken. Starting on one side, roll the chicken with the vegetable mixture inside.

5. In a shallow dish, whisk the egg whites together with 1 Tbsp. water. Spread the bread crumbs onto a flat plate. Carefully dip the chicken roll-ups in the egg white and roll in the breadcrumbs. Place on non-stick baking sheet adn bake for 25 - 30 minutes.