Chicken and Spinach Roll-ups
List of Ingredients
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 cup herb-seasoned stuffing mix
1 medium onion, minced
3 eggs, beaten
1/4 cup grated Parmesan cheese
1/4 cup butter or margarine, melted
1/2 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
6 whole chicken breasts (split, boned and skinned)
1 package sliced dried beef
1 package sliced bacon
1 can cream of celery soup, undiluted
8 ounces sour cream
Recipe
In large bowl, combine spinach, stuffing mix, onion, eggs, Parmesan,
butter, thyme, garlic powder and black pepper. Shape into 12 balls
and set aside. Place each chicken breast on waxed paper. Use meat
mallet or rolling pin to flatten each chicken breast to 1/4-inch
thickness. Top with 1 slice dried beef and one ball of spinach
mixture. Roll up each breast and secure with wooden toothpick. Cook
bacon briefly on both sides until partly done but still pliable. Wrap
1 slice bacon around each chicken roll. Place rolls in greased 9- by
13-inch baking dish, seam side down. Combine undiluted soup and sour
cream, mixing well. Spoon soup mixture over roll-ups. Cover and bake
at 350 degrees for 45 minutes. Remove cover and bake 30 minutes
longer.
Serves 8 to 12.
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