Spinach-Stuffed Chicken

from Taste of Home

6 c torn fresh spinach (5 oz)

½ c chopped onion

½ c chopped fresh mushrooms

1 garlic clove, minced

1 T olive or canola oil

½ t dried oregano

½ tsp salt

¼ tsp pepper

6 boneless, skinless chicken breast halves

½ c dry bread crumbs

3 T grated Parmesan cheese

½ t paprika

¼ c egg substitute

1T water

2 T butter or margarine, melted

In a large nonstick skillet, cook spinach in ½ in of water over medium heat just until wilted, about 2 min. Drain & set spinach aside. IN the same skillet, sauté the onion, mushrooms & garlic in oil until tender. Stir in the seasonings; add spinach & set aside.

Flatter chicken to ¼ in thickness. Spread spinach mixture down the center of each chicken breast. Fold 1 side over filling & roll up tightly; secure with a toothpick. In a shallow bowl, combine bread crumbs, cheese & paprika. In another bowl, combine egg & water mixture. Dip each roll up in the egg mixture, then roll in crumb mixture.

Place seam side down in a 9x13 in pan coated with non stick cooking spray. Drizzle with butter. Bake, uncovered at 350 for 20-25 min or until juices run clear. Discard toothpicks. Yield: 6 servings

Nutritional Analysis: One stuffed chicken breast equals 260 calories, 9 g fat, 11 g carbs, 1 g fiber, 32 g protein.