Spinach-Stuffed Chicken Recipe

Spinach-Stuffed Chicken Recipe

  • 6 cups torn fresh spinach
  • 1/2 cup chopped onion
  • 1/2 cup chopped fresh mushrooms
  • 1 garlic clove, minced
  • 1 tablespoon olive or canola oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 boneless skinless chicken breast halves (1-1/2 pounds)
  • 1/2 cup dry bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon paprika
  • 1/4 cup egg substitute
  • 1 tablespoon water
  • 2 tablespoons butter or stick margarine, melted
  1. In a large nonstick skillet, cook spinach in 1/2 in. of water over medium heat just until wilted, about 2 minutes. Drain and set spinach aside. In the same skillet, saute the onion, mushrooms and garlic in oil until tender. Stir in the seasonings; add spinach and set aside.
  2. Flatten chicken to 1/4-in. thickness. Spread spinach mixture down the center of each chicken breast. Fold one side over filling and roll up tightly; secure with a toothpick. In a shallow bowl, combine bread crumbs, Parmesan cheese and paprika. In another bowl, combine egg substitute and water. Dip each roll-up in egg mixture, then roll in crumb mixture.
  3. Place seam side down, in a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Drizzle with butter. Bake, uncovered, at 350 degrees F for 20-25 minutes or until juices run clear. Discard toothpicks.
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