SPINACH-STUFFED CHICKEN ROLLS

Spinach-Stuffed Chicken Rolls image

A delightful spinach stuffing, flecked with red pepper and onion, highlights this moist and tender entree from our Test Kitchen. The chicken is drizzled with a silky mushroom sauce, making an attractive main dish for a special-occasion meal.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

Ingredients

3/4 cup each chopped onion, celery and sweet red pepper
2 garlic cloves, minced
2 tablespoons butter, divided
2 cups chopped fresh spinach
1/2 cup egg substitute
2 cups seasoned stuffing croutons, lightly crushed
6 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons cornstarch
1 cup chicken broth
1 teaspoon lemon juice
1/2 teaspoon browning sauce, optional
2 cups sliced fresh mushrooms
1/4 teaspoon salt-free lemon-pepper seasoning, optional

Steps:

In a nonstick skillet, saute the onion, celery, red pepper and garlic in 1 tablespoon butter until tender. Add spinach; cook and stir until spinach is wilted. Cool. Add egg substitute and croutons; mix well., Flatten chicken to 1/4-in. thickness. Top each piece with spinach stuffing; roll up and secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 40-45 minutes or until chicken juices run clear., In a small bowl, combine the cornstarch, broth, lemon juice and browning sauce if desired until smooth. In a nonstick skillet, saute mushrooms in remaining butter until tender. Gradually stir in broth mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Remove toothpicks from roll-ups. Serve with mushroom sauce. Sprinkle with lemon-pepper if desired.

Nutrition Facts : Calories 349 calories, Fat 10g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 631mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 41g protein. Diabetic Exchanges