Stuffed Chicken Roll
|Diced onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chopped mushrooms||1 Cup (16 tbs)|
|Drained cooked chopped spinach||1 Cup (16 tbs), drained well|
|Part skim ricotta cheese||1⁄4 Cup (4 tbs)|
|Seasoned dried bread crumbs||3 Tablespoon|
|Salt||1⁄2 Teaspoon, divided|
|Pepper||1⁄4 Teaspoon, divided|
|Skinned boned chicken breast||14 Ounce (1 Breast)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Instant chicken broth and seasoning mix||1 Ounce, dissolved in 1 cup hot water (1 Packet)|
|Water||1 Cup (16 tbs) (For Dissolving Chicken Broth And Seasoning Mix)|
1. In 10-inch skillet heat margarine until bubbly and hot; add onion and garlic and saute until softened. Add mushrooms and saute until browned, about 5 minutes; stir in spinach, cheese, bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Remove from heat; set aside and let cool.
2. Between two sheets of plastic wrap pound chicken breast to 1/4-inch thickness. Remove top sheet of plastic wrap and sprinkle chicken with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; spread with cooled spinach mixture, leaving a 1-inch border on all sides.
3. Preheat oven to 350°F. Carefully roll chicken breast lengthwise to enclose filling and tie with butcher's twine or secure with small skewers; transfer to 8 x 8 x 2-inch baking pan. Add wine and dissolved broth mix; cover pan with foil and bake for 40 minutes. Remove foil and continue baking, basting with pan juices, until chicken is tender, 10 to 15 minutes longer.
4. Remove chicken roll to a platter and keep warm.