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Mashed Potato Chicken Roll-Ups

6 boneless skinless chicken breast halves (6 ounces each)
1 tub (24 ounces) refrigerated cheddar mashed potatoes, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup all-purpose flour
2 eggs
2 tablespoons water
1-1/2 cups seasoned bread crumbs
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup milk

Flatten chicken to 1/2-in. thickness. Spread 2 tablespoons of mashed
potatoes down the center of each; top with spinach. Roll up and
secure with toothpicks. Place flour in a shallow bowl. In another

Printed from tasteofhome.com Nov 19, 2008

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Mashed Potato Chicken Roll-Ups cont.

bowl, whisk eggs and water. Place bread crumbs in a third bowl. Coat
chicken with flour, dip in egg mixture, then roll in crumbs. Place
seam side down in a greased 11-in. x 7-in. baking dish. Bake,
uncovered, at 375° for 40-45 minutes or until chicken juices run
clear. In a small saucepan, combine soup and milk; cook over
medium-high heat for 5-7 minutes or until heated through. Heat the
remaining mashed potatoes according to package directions. Discard
toothpicks from chicken; serve with sauce and potatoes.

Yield: 6 servings.