BREADED SPINACH-STUFFED CHICKEN
These moist chicken rolls get their appealing look from a golden crumb coating and wonderful spinach and onion filling. They're good right out of the oven, but you can also serve them chilled for an elegant lunch. -Mary Jones of St. Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, cook spinach in 1/2 in. 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-in. 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-in. x 9-in. baking pan coated with cooking spray. Drizzle with butter. Bake, uncovered, at 350° for 20-25 minutes or until juices run clear. Discard toothpicks.
Nutrition Facts : Calories 260 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 497mg sodium, Carbohydrate 11g carbohydrate, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
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