Spinach-Stuffed Chicken Rolls

• 3/4 cup each chopped onion, celery and sweet red pepper
• 2 garlic cloves, minced
• 2 tablespoons butter, divided
• 2 cups chopped fresh spinach
• 1/2 cup egg substitute
• 2 cups seasoned stuffing croutons, lightly crushed
• 6 boneless skinless chicken breast halves (6 ounces each)
• 2 tablespoons cornstarch
• 1 cup chicken broth
• 1 teaspoon lemon juice
• 1/2 teaspoon browning sauce, optional
• 2 cups sliced fresh mushrooms
• 1/4 teaspoon salt-free lemon-pepper seasoning, optional

1. In a nonstick skillet, saute the onion, celery, red pepper and garlic in 1 tablespoon butter until tender. Add spinach; cook and stir until spinach is wilted. Cool. Add egg substitute and croutons; mix well.
2. Flatten chicken to 1/4-in. thickness. Top each piece with spinach stuffing; roll up and secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350u0b0 for 40-45 minutes or until chicken juices run clear.
3. In a small bowl, combine the cornstarch, broth, lemon juice and browning sauce if desired until smooth. In a nonstick skillet, saute mushrooms in remaining butter until tender. Gradually stir in broth mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
4. Remove toothpicks from roll-ups. Serve with mushroom sauce. Sprinkle with lemon-pepper if desired.

onion, garlic, butter, fresh spinach, egg substitute, stuffing croutons, chicken, cornstarch, chicken broth, lemon juice, browning sauce, mushrooms, salt

Taken from www.tasteofhome.com/recipes/spinach-stuffed-chicken-rolls/ (may not work)