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Categories:
chicken breasts green onions olive oil spinach low-fat Ricotta cheese Parmesan cheese garlic powder oregano ground nutmeg lemon juice butter salt egg roll wrappers
Viewed: 26 - Published at: 10 years agoIngredients
- 2 medium chicken breasts
- 2 c. sliced green onions
- 1 Tbsp. olive oil
- 1 (10 oz.) pkg. frozen chopped spinach
- 1 c. low-fat Ricotta cheese or low-fat cottage cheese
- 1/3 c. grated Parmesan cheese
- 1/2 tsp. garlic powder
- 1/4 tsp. dried oregano, crushed
- 1/4 tsp. ground nutmeg
- 1/4 tsp. lemon juice
- 2 Tbsp. butter or margarine, melted
- salt and pepper to taste
- 8 (7-inch) egg roll wrappers
Method
- Bone, skin and coarsely chop chicken (1 1/2 cups).
- In large skillet, cook chicken and onion in hot oil over medium heat, until chicken is no longer pink.
- In a large mixing bowl, combine partially thawed and drained spinach, cheeses, spices and lemon juice; stir in chicken and onion and add salt and pepper to taste. Lightly butter 8 (10 ounce) custard cups or a muffin pan.
- Line each with an egg roll wrapper and spoon in chicken mixture in equal amounts in each cup.
- Fold the ends of each wrapper over the chicken mixture and seal to make a bundle; brush with remaining butter.
- Bake at 350° for 20 to 25 minutes, until tops are golden. Loosen bundles with knife and remove from cups.
