Stuffed Chicken Breast
|Spinach leaves||1⁄2 Cup (8 tbs), thoroughly washed and drained|
|Minced onion||1⁄4 Cup (4 tbs)|
|Diced mushrooms||1⁄4 Cup (4 tbs)|
|Boneless skinless chicken breast||5 Ounce, pounded thin|
|Garlic powder||1⁄8 Teaspoon|
|Freshly ground black pepper||1 Dash|
|Skim milk||1 Tablespoon|
|Seasoned dried bread crumbs||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
1. Preheat oven to 350°F.
2. In small skillet, combine spinach, onion, mushrooms, and 1 teaspoon water. Cover and cook over medium heat until onion is tender, about 2 minutes.
3. Sprinkle chicken breast with garlic powder, paprika, salt, and pepper. Spread cooked vegetables over chicken; roll up tightly to enclose filling.
4. Sprinkle milk over chicken; sprinkle with bread crumbs and pat with fingers to cover. Place chicken in small nonstick baking pan. Bake until chicken is golden brown and cooked through, about 15 to 20 minutes.