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Spinach-Stuffed Chicken

Contributed By: bluther
Light & Tasty Magazine

These moist rolls are good right out of the oven or chilled for lunch.

Ingredients

6 cups Torn fresh spinach (5 oz)
1/2 cup Chopped onion
1/2 cup Chopped fresh mushrooms
1 clove Garlic, minced
1 tablespoon Olive oil or canola oil
1/2 teaspoon Dried oregano
1/2 teaspoon Salt
1/4 teaspoon Pepper
6 Boneless, skinless chicken breast halves
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 or stick margarine, melted

Preparation

In a large nonstick skillet, cook spinach in 1/2 inch 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 inch 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 x 9 x 2 baking pan coated with nonstick cooking spray. Drizzle with butter. Bake, uncovered at 350 for 20-25 minutes or until juices run clear. Discard toothpicks.

Nutrient Information

Calories256
Total Fat11.5g
Saturated Fat4g
Polyunsaturated Fat1.5g
Carbohydrates8g
Protein29g
Vitamin A1703 IU
Vitamin C9mg
Calcium98mg
Sodium494mg
Iron3.5mg
Fiber2.5g

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Recipe Details

Total Preparation Time: 45 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin:
Special Features: Make Ahead