Spinach Stuffed Chicken Rolls

1 pound boneless, skinless chicken breasts

1 Tablespoon Olive oil

½ cup chopped onion

1 clove garlic, minced

1 cup chopped mushrooms

5 cups chopped fresh spinach or 1 – 10 oz. package frozen spinach, thawed and drained

½ cup low-fat cheese (any type, or combination of types, of cheese you like)

paprika

Preheat oven to 350°. Cut chicken into 5 equal piece and pound each piece flat. Heat oil in skillet and sauté onion and garlic over medium/high heat for 2 – 3 minutes; add mushrooms and cook for another 1 – 2 minutes. Add spinach and sauté just until spinach is well coated and wilting; stir in cheese.

Spread 1/5 of this mixture over each piece of chicken and roll up; sprinkle a little paprika over each roll. Place rolls on a rack in a baking pan; cover pan tightly with foil. Bake for 25 minutes; then remove foil and place the pan under the broiler for 3-5 minutes until golden brown.

Makes 5 Rolls

Nutrition Info Per Roll: