Spinach-Stuffed Chicken Rolls
|Chicken breast halves||6 , skinned and boned|
|Uncooked brown rice||1⁄3 Cup (5.33 tbs)|
|Frozen chopped spinach||10 Ounce|
|Diced onion||1⁄3 Cup (5.33 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Dried rosemary||1⁄4 Teaspoon, crushed|
|Dried marjoram||1⁄4 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
|Lemon chive sauce||1 Tablespoon|
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 until 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 12- x 8- x 2-inch baking dish, cover and bake at 350Â° for 15 minutes.
Uncover and bake an additional 15 to 20 minutes, basting occasionally with Lemon-Chive Sauce.
To serve, slice chicken rolls crosswise, and drizzle with remaining Lemon-Chive Sauce.
Garnish with steamed shredded carrots, if desired.