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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 5 |
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Originally found in Quick Cooking, but I modified slightly for lower fat. Ingredients:
5 boneless skinless chicken breast halves |
2 cups spinach (fresh, baby spinach) |
4 ounces fat free cream cheese, room temperature |
4 ounces feta cheese (or gorganzola) |
2 tablespoons fresh basil (or 2 tsp dried) |
1/4 teaspoon black pepper, ground |
5 slices deli ham |
1 egg |
1 tablespoon skim milk |
3/4 cup breadcrumbs, seasoned |
Directions:
1. Make a lengthwise slit through the thickest portion of each chicken breast to within 1/2 inch of the opposite side.
2. Open chicken so it lies flat; cover with plastic wrap.
3. Flatten to 1/4 inch thickness, discard plastic wrap and place a single layer of spinach over chicken.
4. In a small bowl, combine the cream cheese, feta cheese, basil and pepper; spread over spinach.
5. Top each chicken breast with a ham slice, trimming if necessary. Roll up and secure with toothpicks.
6. In a shallow bowl, beat the egg and milk. Place bread crumbs in another bowl.
7. Dip chicken rolls in egg mixture, then coat with crumbs. Place seam side down in a greased 15x10x1 inch baking pan.
8. Bake, uncovered, at 375 degrees for 30-35 minutes or until juices run clear.
9. Discard toothpicks before serving.
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