Name: Spinach-Stuffed Chicken Rolls
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 3/4 cup each chopped onion, celery and sweet red pepper -; 2 garlic cloves, minced -; 2 tablespoons butter, divided -; 2 cups chopped fresh spinach -; 1/2 cup egg substitute -; 2 cups seasoned stuffing croutons, lightly crushed -; 6 boneless skinless chicken breast halves (6 ounces each) -; 2 tablespoons cornstarch -; 1 cup chicken broth -; 1 teaspoon lemon juice -; 1/2 teaspoon browning sauce, optional -; 2 cups sliced fresh mushrooms -; 1/4 teaspoon salt-free lemon-pepper seasoning, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spinach-Stuffed Chicken Rolls

1. 3/4 cup each chopped onion, celery and sweet red pepper -

2. 2 garlic cloves, minced -

3. 2 tablespoons butter, divided -

4. 2 cups chopped fresh spinach -

5. 1/2 cup egg substitute -

6. 2 cups seasoned stuffing croutons, lightly crushed -

7. 6 boneless skinless chicken breast halves (6 ounces each) -

8. 2 tablespoons cornstarch -

9. 1 cup chicken broth -

10. 1 teaspoon lemon juice -

11. 1/2 teaspoon browning sauce, optional -

12. 2 cups sliced fresh mushrooms -

13. 1/4 teaspoon salt-free lemon-pepper seasoning, optional -

How to cook deliciously - Spinach-Stuffed Chicken Rolls

1. Stage

In a nonstick skillet, saute the onion, celery, red pepper and garlic in 1 tablespoon butter until tender. Add spinach; cook and stir until spinach is wilted. Cool. Add egg substitute and croutons; mix well.

2. Stage

Flatten chicken to 1/4-in. thickness. Top each piece with spinach stuffing; roll up and secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 40-45 minutes or until chicken juices run clear.

3. Stage

In a small bowl, combine the cornstarch, broth, lemon juice and browning sauce if desired until smooth. In a nonstick skillet, saute mushrooms in remaining butter until tender. Gradually stir in broth mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

4. Stage

Remove toothpicks from roll-ups. Serve with mushroom sauce. Sprinkle with lemon-pepper if desired.