Now on to my recipe! This recipe was adapted from my favorite Weight Watchers recipe sites, Skinny Taste. Gina has the most wonderful recipes, if you are on Weight Watchers. I didn’t have all the ingredients so I improvised and it was still delicious. I paired the chicken with vegetable rice pilaf, roasted vegetables and roasted leftover spinach mixture. The filling is very similar to a spinach pie, it was delicious!
10 oz box of frozen chopped spinach
1 tsp oil
1/4 cup chopped parsley
2 chopped scallions
1/2 onion, minced
4 cloves garlic
1 1/4 lbs thin sliced chicken breasts
1 tbsp water
1/2 cup seasoned bread crumbs (you might need more)
In a non stick saute pan, heat the oil. Add onions, garlic and scallions and sauté about 1 minute. Add spinach and parsley, salt and pepper and cook another minute. Remove from heat and let cool.
Place about 2 tbsp. of the spinach mixture in the center of the chicken cutlet. Roll it and secure the ends with toothpicks.
Dip chicken into egg mixture, and then the breadcrumbs.
Spray cookie sheet with the cooking spray and place chicken onto the sheet. Spray chicken with cooking spray and bake about 25 minutes or until cooked through. Remove toothpicks and serve.