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Low-Fat Spinach-Stuffed Chicken Rolls

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• Cooking Time: 45-60min
• Servings: 4
• Preparation Time: 20min
• 3/4 cup each chopped onion, red pepper and celery
• 2 garlic cloves, minced
• 2 tbsp. olive oil
• 2 cups fresh spinach, chopped
• 1/2 cup egg substitute
• 2 cups Italian seasoned breadcrumbs
• 4 skinless chicken breast halves
• 1 can fat-free cream of mushroom soup
• 1 tsp. lemon juice
• 1/4 tsp. lemon pepper seasoning
• 3 (4oz) cans sliced/chopped mushrooms

In a nonstick skillet, saute the onion, red pepper, celery, and garlic in the olive oil until tender.

Add spinach; cook and stir until spinach is wilted. Cool.

Add egg substitue and breadcrumbs; mix well.

Flatten chicken to 1/4 inch thickness.

Top each piece of chicken with the spinach stuffing.

Roll up the chicken and secure with toothpicks.

Place in a sprayed baking dish.

If there is stuffing left over, place it around the sides of the chicken.

Cover and bake at 350F for 45-60min or until chicken juices run clear.

While the chicken is baking, in a small saute pan combine the cream of mushroom soup, lemon juice, lemon pepper and mushrooms.

Just before the chicken is done, bring the sauce to a boil to thicken a little.

Serve the rolled chicken with the hot sauce on top. Serve with sweet potatoes and asparagus for a complete meal.