Chicken Rolls

Ingredients

• 1 cup onion, chopped
• 1 teaspoon olive oil
• 5 ounces frozen chopped spinach, thawed and squeezed dry
• 4 cups chicken breasts, cooked and chopped
• 1 cup swiss cheese, shredded
• 1/4 cup egg substitute
• 2 tablespoons white wine
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 garlic cloves, chopped
• 8 sheets phyllo dough, thawed
• 1/2 cup breadcrumbs
• butter-flavored cooking spray

Directions

1. 1

   I a large non-stick skillet over medium heat, saute onion in olive oil until soft. Add spinach and cook until all moisture is gone. Allow to cool.

2. 2

   Add chicken, cheese, egg substitute, wine, salt, pepper and garlic. Mix well.

3. 3

   Lay out 1 phyllo sheet at a time. Spray with cooking spray and sprinkle with 1 T bread crumbs.

4. 4

   Fold the rectangle in half so the two short ends touch.

5. 5

   Spray with cooking spray. On short side of phyllo play 1/8 of the chicken mixture leaving a 1 inch boarder.

6. 6

   Fold boarder over chicken mixture. Fold in side both long sides of the phyllo. Roll up the phyllo as you would an eggroll.

7. 7

   Repeat with remaining 7 sheets.

8. 8

   Place each roll seam side down on a non-stick cookie sheet sprayed with non-stick spray.

9. 9

   To bake right away: Spray each roll with nonstick spray and bake at 400 degrees for 20 minutes.

10. 10

    To freeze: Place rolls in a zip top bag. Freeze flat. To cook, do not thaw. From frozen bake in a 400 degree oven for 25-30 minutes.