Chicken - Spinach-Stuffed

By gibsonashlee

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, melted

Preparation

Step 1

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