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Mashed Potato Chicken Roll-Ups
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |