 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
A low fat chicken roll based off a Cooking Light recipe I have made several times. Ingredients:
1 cup onion, chopped |
1 teaspoon olive oil |
5 ounces frozen chopped spinach, thawed and squeezed dry |
4 cups chicken breasts, cooked and chopped |
1 cup swiss cheese, shredded |
1/4 cup egg substitute |
2 tablespoons white wine |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 garlic cloves, chopped |
8 sheets phyllo dough, thawed |
1/2 cup breadcrumbs |
butter-flavored cooking spray |
Directions:
1. I a large non-stick skillet over medium heat, saute onion in olive oil until soft. Add spinach and cook until all moisture is gone. Allow to cool.
2. Add chicken, cheese, egg substitute, wine, salt, pepper and garlic. Mix well.
3. Lay out 1 phyllo sheet at a time. Spray with cooking spray and sprinkle with 1 T bread crumbs.
4. Fold the rectangle in half so the two short ends touch.
5. Spray with cooking spray. On short side of phyllo play 1/8 of the chicken mixture leaving a 1 inch boarder.
6. Fold boarder over chicken mixture. Fold in side both long sides of the phyllo. Roll up the phyllo as you would an eggroll.
7. Repeat with remaining 7 sheets.
8. Place each roll seam side down on a non-stick cookie sheet sprayed with non-stick spray.
9. To bake right away: Spray each roll with nonstick spray and bake at 400 degrees for 20 minutes.
10. To freeze: Place rolls in a zip top bag. Freeze flat. To cook, do not thaw. From frozen bake in a 400 degree oven for 25-30 minutes.
|
|