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Spinach-Stuffed Chicken Rolls Recipe

Spinach-Stuffed Chicken Rolls Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD:6 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Remove toothpicks from roll-ups. Serve with mushroom sauce. Sprinkle with lemon-pepper if desired. Yield: 6 servings.

Nutritional Facts

1 each: 349 calories, 10g fat (4g saturated fat), 105mg cholesterol, 631mg sodium, 23g carbohydrate (0g sugars, 3g fiber), 41g protein Diabetic Exchanges: 1 starch, 5 lean meat, 1 vegetable, 1 fat.

Reviews for Spinach-Stuffed Chicken Rolls

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MY REVIEW
auggiebelle
Reviewed Sep. 13, 2011

"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!"

MY REVIEW
fit4life314
Reviewed Dec. 28, 2008 Edited Dec. 29, 2008

"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."

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Wine Pairings

Light-Bodied White Wine

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