Spinach-Stuffed Chicken Recipe

Ingredients

• 6 cups torn fresh spinach (5 ounces)
• 1/2 cup chopped onion
• 1/2 cup chopped fresh mushrooms
• 1 garlic clove, minced
• 1 tablespoon Crisco® Pure Olive Oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 boneless skinless chicken breast halves (1-1/2 pounds)
• 1/2 cup dry bread crumbs
• 3 tablespoons grated Parmesan cheese
• 1/2 teaspoon paprika
• 1/4 cup egg substitute
• 1 tablespoon water
• 2 tablespoons butter, melted

Directions

• 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. Yield: 6 servings.

Spinach-Stuffed Chicken published in Light & Tasty February/March 2001, p37