HEY MARIA! #7: Chicken-Spinach Rolls (Part 1)
SPINACH-STUFFED CHICKEN ROLLS
1 small onion, chopped
1/4 lb. fresh mushrooms, chopped
Vegetable cooking spray
1 (10 oz.) pkg. frozen chopped spinach, thawed
2 tbsp. grated Parmesan cheese
1 tbsp. chili sauce
1/2 tsp. dried whole basil
1/2 tsp. grated lemon rind
1/4 tsp. salt
8 (2 oz.) skinned, boned chicken breast halves
1 (16 oz.) can whole tomatoes, drained and chopped
1/3 c. finely chopped onion
1 clove garlic, crushed
1/2 tsp. dried whole Italian herb seasoning
1/4 tsp. pepper
2 tbsp. tomato sauce
1. Combine 1 chopped onion and mushrooms in a shallow 2 quart casserole dish coated with cooking spray. Cover with heavy-duty plastic wrap, and microwave at High for 4 to 4 1/2 minutes or until vegetables are tender; drain off liquid. Set aside onion mixture.
2. Place spinach on paper towels, and squeeze until barely moist. Add spinach, cheese, chili sauce, basil, lemon rind and salt to onion mixture, stirring well. Set aside.
3. Place each chicken breast half between two sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Place 1/4 cup spinach mixture in center of each chicken piece. Roll up lengthwise and secure with a wooden pick. Place rolls, seam side down, in casserole dish recoated with cooking spray.
4. Combine tomatoes, 1/3 cup finely chopped onion, garlic, Italian herb seasoning and pepper; spoon evenly over chicken rolls. Cover with waxed paper and microwave at High for 12 to 14 minutes or until chicken is done.
In this episode: Maria prepares a delicious meal consisting of chicken-spinach rolls with homemade alfredo sauce, a colorful caprese salad, and fresh italian bread.