Cream Cheese and Spinach Stuffed Chicken Rolls

Serves: 6
Total Calories: 257


6 boneless chicken breasts halves
1 (8-ounce) package cream cheese, softened
1/2 cup chopped cooked spinach
1 clove garlic, minced
1/8 teaspoon nutmeg
salt and pepper to taste
1 large egg, beaten with 1 tablespoon water
1/2 cup unseasoned bread crumbs
3 tablespoons margarine, melted


Heat oven to 375°. Flatten chicken between sheets of plastic wrap to uniform 1/4-inch thickness. In large bowl, beat cream cheese with spinach, garlic, nutmeg, salt and pepper. Spoon equal amount of mixture across narrow end of each breast. Roll jellyroll-style. Dip in egg, then in crumbs; shake off excess. In baking dish, arrange chicken in single layer, seam-side-down; drizzle with melted margarine. Bake 25–30 minutes or until golden brown.

Nutritional Facts:

Serves: 6
Total Calories: 257
Calories from Fat: 163

This Cream Cheese and Spinach Stuffed Chicken Rolls recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from the East Coast Cookbook Cookbook:
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Roast Sticky Chicken
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Chicken in a Package
Cream Cheese and Spinach Stuffed Chicken Rolls
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Chicken and Spinach Enchilada Casserole
Chicken Stuffed with Spinach and Feta Cheese
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