Chicken Rolls
A low fat chicken roll based off a cooking light recipe i have made several times.
Steps
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.
Add chicken , cheese , egg substitute , wine , salt , pepper and garlic.
Mix well.
Lay out 1 phyllo sheet at a time.
Spray with cooking spray and sprinkle with 1 t bread crumbs.
Fold the rectangle in half so the two short ends touch.
Spray with cooking spray.
On short side of phyllo play 1 / 8 of the chicken mixture leaving a 1 inch boarder.
Fold boarder over chicken mixture.
Fold in side both long sides of the phyllo.
Roll up the phyllo as you would an eggroll.
Repeat with remaining 7 sheets.
Place each roll seam side down on a non-stick cookie sheet sprayed with non-stick spray.
To bake right away: spray each roll with nonstick spray and bake at 400 degrees for 20 minutes.
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.
Ingredients
onion, olive oil, frozen chopped spinach, chicken breasts, swiss cheese, egg substitute, white wine, salt, pepper, garlic cloves, phyllo dough, breadcrumbs, butter-flavored cooking spray