Spinach-Stuffed Chicken Rolls

Name: Spinach-Stuffed Chicken Rolls
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

13 ingredients

4 steps

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.