Spinach Stuffed Chicken!!!

I am back with another tasty Chicken recipe that will definitely satisfy your pallet!
I do not have a picture available as it was inhaled before such thoughts came to my mind..hahaha!

Spinach Stuffed Chicken!

Yield: 6 servings

NI: 260 calories, 9g fat, 1g fiber

Ingredients
6c torn fresh spinach (5 oz)
1/2c chopped onion
1/2c chopped fresh mushrooms (I used mini portobello)
1 garlic clove minced
1 tbsp olive or canola oil
1/2 tsp dried oregano (I used about 1 tsp)
1/2 tsp salt
1/4 tsp pepper
6 boneless skinless chicken breast halves (1 1/2 pounds)
1/2c dry bread crumbs
3 tbsp grated Parmesan cheese
1/2 tsp paprika
1/4c egg substitute ( I just used egg whites)
1 tbsp water
2 tbsp butter or stick margarine melted. (I did not use)

Directions:

In a large nonstick skillet, cook spinach in 1/2 in. of water over medium heat just until wilted, about 2 minutes. Drain and set spinach aside. In the same skillet, saute the onion, mushrooms and garlic in oil until tender. Stir in the seasonings; add the spinach and set aside.

Flatten chicken to 1/4-in. thickness. Spread spinach mixture down the center of each chicken breast. Fold one side over filling and roll up tightly; secure with toothpicks. In a shallow bowl, combine bread crumbs, Parmesan cheese and paprika. In another bowl, cobine egg substitute and water. Dip each roll-up in egg mixture and then roll in crumb mixture.

Place, seam side down, in a 13x9x2 in. baking pan coated with nonstick cooking spray. Drizle with butter (ha, I forgot to do that and it was still good). Bake, uncovered, at 350 degrees for 20-25 minutes (depending on how hot your oven gets it may be a litte longer)or until juices run clear. Discard toothpicks! ENJOY!