Ingredients
3/4 cup each chopped onion, celery and sweet red pepper2 garlic cloves, minced2 tablespoons butter, divided2 cups chopped fresh spinach1/2 cup egg substitute2 cups seasoned stuffing croutons, lightly crushed6 boneless skinless chicken breast halves (6 ounces each)2 tablespoons cornstarch1 cup chicken broth1 teaspoon lemon juice1/2 teaspoon browning sauce, optional2 cups sliced fresh mushrooms1/4 teaspoon salt-free lemon-pepper seasoning, optional
Preparation
In a nonstick skillet, saute the onion, celery, red pepper and garlic in 1 tablespoon butter until tender. Add spinach; cook and stir until spinach is wilted. Cool. Add egg substitute and croutons; mix well.
Flatten chicken to 1/4-in. thickness. Top each piece with spinach stuffing; roll up and secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 40-45 minutes or until chicken juices run clear.
In a small bowl, combine the cornstarch, broth, lemon juice and browning sauce if desired until smooth. In a nonstick skillet, saute mushrooms in remaining butter until tender. Gradually stir in broth mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Remove toothpicks from roll-ups. Serve with mushroom sauce. Sprinkle with lemon-pepper if desired.
