Mother's Day Recipes
Spinach and Cheese-Stuffed Chicken Breasts
Yield: 4 servings
Ingredients
- 2 egg whites, lightly beaten
- 2 teaspoons cold water
- 1/4 cup plain dry bread crumbs
- 4 (5 ounce) skinless boneless chicken breasts
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 2 (1 ounce) slices reduced-fat Swiss cheese, each slice cut in half
- 2 ounces thinly sliced, ready-to-eat turkey pepperoni (about 16 slices)
Instructions
- Heat oven to 425 degrees F. Spray a nonstick baking sheet with nonstick cooking spray.
- Whisk together egg whites and water. Place bread crumbs in another small bowl.
- Lightly pound chicken between 2 sheets of wax paper with a mallet or rolling pin to 1/4-inch thickness. Top each chicken breast with one quarter of the spinach, 1/2 slice of cheese, and 4 slices of pepperoni. Roll up each chicken breast from a short side.
- Dip chicken, one piece at a time, into egg white mixture, then into bread crumbs. Place the chicken, seam side down, on the baking sheet.
- Spray tops of chicken lightly with nonstick spray. Bake until chicken is cooked through and crust is golden, about 25 minutes. Cut each roll into 4 or 5 slices.
Nutrition
Per 1 chicken roll: 287 calories; 9g fat; 4g saturated fat; 0g trans fat; 105mg cholesterol; 547mg sodium; 9g carbohydrate