Spinach Stuffed Chicken Rolls (Cooking Light)

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Spinach Stuffed Chicken Rolls (Cooking Light)

Post by pstarkoski on Sun Jan 18, 2009 6:29 am

This one takes a little bit of preparation, but it is really good and good for you too!

Spinach-Stuffed Chicken Rolls (Cooking Light)
6 chicken breast halves, skinless and boneless
1/3 cup uncooked brown rice
1 (10-oz.) pkg. frozen chopped spinach
vegetable cooking spray
1/3 cup sliced onion
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried whole rosemary, crushed
1/4 tsp. dried whole marjoram
2 TBSP grated Parmesan cheese
Lemon-Chive sauce
Steamed shredded carrots (optional)
Place each piece of chicken between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin; set aside.
Cook rice according to package directions, omitting salt and fat; set aside.
Cook spinach according to package directions; omitting salt. Drain well, pressing between layers of paper towels; set aside.
Coat a skillet with cooking spray; place over medium-high heat until hot. Add onion, and saute utnil tender. Remove from heat; stir in rice, spinach, Worcestershire sauce, salt, pepper, rosemary, marjoram and cheese.
Spread about one-third cup mixture over each chicken breast; roll up, starting with short side. Place seam side down in a
12x8x2-inch baking dish; cover and bake at 350 for 15 minutes. Uncover and bake an additional 15 to 20 minutes, basting occasionally with Lemon-Chive Sauce. Garnish with steamed shredded carrots, if desired.
YIELD: 6 servings (about 209 calories per chicken roll with sauce).
1-1/3 cups canned chicken broth (low sodium)
1-1/2 TBSP cornstarch
1/8 tsp. pepper
2 to 3 TBSP. lemon juice
2 TBSP chopped chives
Combine chicken broth and cornstarch in a small saucepan; stir well. Cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in pepper, lemon juice and chives.
YIELD: 1-1/4 cups.
Recipe Source: Southern Living 1986 Annual Recipes Cookbook


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