Recipes

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.