Spinach Stuffed Chicken Breasts
|Boneless skinless chicken breasts||16 Ounce, halved (Two 8 Ounce Each Slices)|
|Frozen chopped spinach||5 Ounce, thawed, well drained|
|Freshly grated parmesan cheese||2 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Non stick cooking spray||1 Tablespoon|
|Thinly sliced mushrooms||1 Cup (16 tbs)|
|Low fat turkey ham||2 Ounce, sliced (6 Slices)|
|Catawba juice||1 Cup (16 tbs)|
Preheat oven to 350°F.
Pound chicken breasts to 1/4-inch thickness with flat side of meat mallet or chef's knife.
Combine spinach, Parmesan, lemon peel and pepper in large bowl.
Spray small nonstick skillet with cooking spray; add mushrooms.
Cook and stir over medium heat 3 to 4 minutes or until tender.
Arrange 1 1/2 slices turkey-ham over each chicken breast half.
Spread each with 1/4 of the spinach mixture.
Top each with mushrooms.
Beginning with longer side, roll chicken tightly.
Tie with kitchen string.
Place stuffed chicken breasts in 9-inch square baking pan, seam side down.
Lightly spray chicken with cooking spray.
Pour Catawba juice over top.
Bake 30 minutes or until chicken is no longer pink.
Remove string; cut chicken rolls into 1/2-inch- diagonal slices.
Arrange on plate.
Pour pan juices over chicken.
Garnish as desired.