Spinach and Cheese Stuffed Chicken

Serves 4

2 large egg whites, lightly beaten
2 tsp cold water
1/4 cup Panko
4 boneless, skinless chicken breasts
10 oz chopped frozen spinach, thawed and squeezed dry (I used fresh, with no problems)
2 oz reduced fat Swiss cheese (about 2 slices)
2 oz pepperoni (about 16 slices)

1. Preheat the oven to 425°F. Spray a nonstick baking sheet with nonstick spray.

2. Whisk together the egg whites with the water in a small bowl. Place the bread crumbs in another small bowl. Lightly pound the chicken between 2 sheets of wax paper with a mallet or rolling pin to 1⁄4-inch thickness. Top each chicken breast with one-quarter of the spinach, 1 half slice of cheese, and 4 slices of pepperoni. Roll up each chicken breast from a short side.

3. Dip the chicken, one piece at a time, into the egg white mixture, then into
the bread crumbs. Place the chicken, seam-side down, on the baking sheet. Spray the tops of the chicken lightly with nonstick spray. Bake until the chicken is cooked through and the crust is golden, about 25 minutes. Cut each roll into 4 or 5 slices.

Served with orzo and broccoli

Results: These were very pretty and tasty! The pepperoni added some color and a little bite, but these would also be good using sun-dried tomatoes instead of pepperoni. Neither of the boys would eat this meal. Too bad. I'll be keeping this one.

Recipe from Weight Watchers