Mashed Potato Chicken Roll-Ups |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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âMy grandchildren always help me in the kitchen,â says Rosemary Gisin of Peekskill, New York. âNicole, 6, loves to help combine and assemble casseroles. Joey, 8, invented this recipe.â Ingredients:
6 boneless skinless chicken breast halves (6 ounces each) |
1 tub (24 ounces) refrigerated cheddar mashed potatoes, divided |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 cup king arthur unbleached all-purpose flour |
2 eggs |
2 tablespoons water |
1-1/2 cups seasoned bread crumbs |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup 2% milk |
Directions:
1. Flatten chicken to 1/2-in. thickness. Spread 2 tablespoons of mashed potatoes down the center of each; top with spinach. Roll up and secure with toothpicks.
2. Place flour in a shallow bowl. In another bowl, whisk eggs and water. Place bread crumbs in a third bowl. Coat chicken with flour, dip in egg mixture, then roll in crumbs.
3. Place seam side down in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 375° for 40-45 minutes or until chicken is no longer pink.
4. In a small saucepan, combine soup and milk; cook over medium-high heat for 5-7 minutes or until heated through. Heat the remaining mashed potatoes according to package directions. Discard toothpicks; serve with sauce and potatoes. Yield: 6 servings.
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