Spinach-Stuffed Chicken Rolls |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
A delightful spinach stuffing, flecked with red pepper and onion, highlights this moist and tender entree from our Test Kitchen. The chicken is drizzled with a silky mushroom sauce, making an attractive main dish for a special-occasion meal. 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 |
Directions:
1. 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. 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. 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. Remove toothpicks from roll-ups. Serve with mushroom sauce. Sprinkle with lemon-pepper if desired. Yield: 6 servings.
|
|