Breaded Spinach-Stuffed Chicken

Name: Breaded Spinach-Stuffed Chicken
Ingredients: 6 cups torn fresh spinach (5 ounces); 1/2 cup chopped onion; 1/2 cup chopped fresh mushrooms; 1 garlic clove, minced; 1 tablespoon olive 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, melted

15 ingredients

4 steps

Ingredients

6 cups torn fresh spinach (5 ounces)
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
1 tablespoon olive 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, melted

Directions

1

In a
2

, 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.
3

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.
4

Place seam side down, in a 13-in. x 9-in. baking pan coated with cooking spray. Drizzle with butter. Bake, uncovered, at 350° for 20-25 minutes or until juices run clear. Discard toothpicks.