• 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.

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