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Spinach-Stuffed Chicken Rolls Recipe

Spinach-Stuffed Chicken Rolls Recipe photo by Taste of Home

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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.

This recipe is:

Healthy

Diabetic Friendly

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Spinach-Stuffed Chicken Rolls Recipe

Prep: 20 min. Bake: 40 min.

Yield: 6 Servings

20 40 60

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

Directions

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. Yield: 6 servings.

Nutritional Analysis: 1 chicken roll-up with 3 tablespoons sauce equals 349 calories, 10 g fat (4 g saturated fat), 105 mg cholesterol, 631 mg sodium, 23 g carbohydrate, 3 g fiber, 41 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable, 1 fat.

Originally published as Spinach-Stuffed Chicken Rolls in Light & Tasty December/January 2003, p16

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Spinach-Stuffed Chicken Rolls

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Reviewed on Sep. 13, 2011 by auggiebelle

I halved the recipe, otherwise made as directed. Loved it! Even got my 3 year old to eat spinach and peppers which she will never even try. I thought the lemon pepper at the end was a must. Will for sure make this again!

Reviewed on Dec. 28, 2008 by fit4life314

This recipe is awesome! It has so much flavor, plus its low in fat. I did change a few things. Instead of butter I used olive oil to saute the onion, red pepper and celery. For the sauce I didn't have corn starch so in its place I used one can of fat-free cream of mushroom soup. Instead of the stuffing croutons I used italian-style breadcrumbs. Even with these changes the recipe tasted great. I highly recommend trying the Spinach-Stuffed Chicken Rolls.