More Great Recipes: High Protein | Low Fat | Poultry

Low-Fat Spinach-Stuffed Chicken Rolls

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Member since 2007

Serves 4 | Prep Time 20min | Cook Time 45-60min


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.

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