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    Spinach Stuffed Chicken Rolls (Cooking Light)

    pstarkoski
    pstarkoski
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    Female
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    Age : 77
    Location : Boynton Beach, florida
    Job/hobbies : crafts and cooking
    Registration date : 2008-12-13

    Spinach Stuffed Chicken Rolls (Cooking Light) Empty Spinach Stuffed Chicken Rolls (Cooking Light)

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

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

    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).
    LEMON-CHIVE 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

      Current date/time is Thu Mar 28, 2024 4:50 pm