Spinach-Stuffed Chicken

By Totlxtc

Ingredients

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

Preparation

Step 1

* 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.


Nutritional Analysis: One stuffed chicken breast equals 260 calories, 9 g fat (4 g saturated fat), 78 mg cholesterol, 497 mg sodium, 11 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.