Low-Fat Spinach-Stuffed Chicken Rolls
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.