These moist chicken rolls get their appealing look from a golden crumb coating and wonderful spinach and onion filling. They're good right out of the oven, but you can also serve them chilled for an elegant lunch. —Mary Jones of St. Louis, Missouri
- 6 cups torn fresh spinach (5 ounces)
- 1/2 cup chopped onion
- 1/2 cup chopped fresh mushrooms
- 1 garlic clove, minced
- 1 tablespoon 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
- 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.
Originally published as Spinach-Stuffed Chicken in Light & Tasty February/March 2001, p37
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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