Chicken Bundles Italian

• 2 medium chicken breasts, skinned, boned and coarsely chopped (1 1/2 c.)
• 2 c. sliced green onions
• 1 Tbsp. olive oil
• 1 (10 oz.) pkg. frozen, chopped spinach, partially thawed and drained
• 1 c. low-fat Ricotta 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. margarine or butter, melted
• 8 (7-inch) eggroll wrappers

1. In a large skillet, cook chicken and onions in hot oil over medium heat until chicken is no longer pink and onions are tender. In a large mixing bowl, combine spinach, Ricotta cheese, Parmesan cheese, garlic powder, oregano, nutmeg and lemon juice. Stir in chicken and onions. Season to taste with salt and pepper.
2. Lightly grease 8 (10 ounce) custard cups with some of the melted butter or margarine.
3. Line each dish with an eggroll wrapper. Divide chicken mixture among the 8 dishes.
4. Fold the ends of each wrapper over the top of the chicken mixture, sealing to make a bundle. Brush with remaining melted margarine or butter.
5. Bake at 350u0b0 for 20 to 25 minutes or until tops are golden.

chicken breasts, green onions, olive oil, lowfat ricotta cheese, parmesan cheese, garlic powder, oregano, ground nutmeg, lemon juice, margarine, eggroll wrappers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=500536 (may not work)