How to Make Spinach and Mushroom Stuffed Chicken Rolls (Diabetic Friendly, Too!)

These Chicken Rolls stuffed with a Mushroom and Spinach mixture are easy to make and they cook in the microwave. They are also an excellent entree for diabetics. If you are a diabetic or have diabetics among your family or friends, you can serve this entree knowing it is perfectly safe for them. Serve with some brown rice and a salad for a complete meal.

SPINACH-STUFFED CHICKEN ROLLS

Chicken Chili

1 small onion, chopped

1/4 lb fresh white mushrooms, chopped

1 pkg (10-oz) frozen chopped spinach, thawed

2 tbsp grated Parmesan cheese

1 tbsp chili sauce

1/2 tsp dried basil

1/2 tsp grated lemon rind

1/4 tsp salt

8 skinless boneless chicken breast halves

1 can (16-oz) diced tomatoes, drained

1/3 cup finely chopped onion

1 garlic clove, crushed

1/2 tsp Italian seasoning

1/4 tsp black pepper

2 tbsp tomato sauce

Combine the chopped onion and mushrooms in a shallow 2-qt casserole dish that has been sprayed with nonstick cooking spray. Cover and microwave for 4 to 5 minutes on high or until tender. Drain and set aside.

Place the thawed spinach on paper towels and squeeze until almost dry. Add the spinach, Parmesan cheese, chili sauce, basil, lemon rind, and salt to the onion mixture. Stir to combine well; set aside.

Flatten each chicken breast to 1/4-inch thickness. Place a fourth cup of the spinach mixture in the center of each chicken breast. Roll up lengthwise and secure with a wooden toothpick. Place the chicken rolls, seam side down, in the casserole dish after respraying it with more nonstick cooking spray.

Combine the tomatoes, 1/3 cup chopped onion, garlic, Italian seasoning and pepper. Spoon the tomato mixture evenly over the chicken rolls. Cover and microwave for 12 to 14 minutes on high, or until the chicken is cooked through. Cook on a turntable or rotate after 5 minutes to cook chicken evenly. Move chicken rolls around if necessary to assure even cooking.

Remove chicken rolls to a warm serving platter. Add 2 tablespoons of tomato sauce into the liquid in the baking dish; stir to blend. Cover and microwave on high for 1 to 2 minutes or until thoroughly heated. Pour the liquid over the chicken and serve immediately.

Enjoy!

How to Make Spinach and Mushroom Stuffed Chicken Rolls (Diabetic Friendly, Too!)

For more of Linda's recipes and diabetic information visit http://diabeticenjoyingfood.squarespace.com
For her old fashion recipe collection visit her at http://grandmasvintagerecipes.blogspot.com

Thanks To : le creuset enameled cast iron 9 quart round french

Chicken Stuffed Omelette (Indian Style Recipe)

Stuffed Omelette is very popular in United States where people have this item for a heavy breakfast and even lunch/dinner. In USA, the omelette is actually always stuffed with various optional components like pepper, chicken, tomato, mushroom, beef, bacon, cheese and what not. Chicken Stuffed Omelette Recipe that I am going to tell you here is an Indian version of the (more) delicious stuffed omelette. The preparation is not that difficult and is ideal when you are bored with usual omelette and want to experiment a bit.

Ingredients

Chicken Chili

200gm minced chicken (keema) 1 small size finely chopped onion 1 small size finely chopped tomato 2 teaspoon of very finely chopped capsicum (green pepper) 1 clove of garlic finely chopped 1 tablespoon soya sauce 1/2 teaspoon sugar 1 tablespoon black pepper salt to taste 3 egg 2 tablespoon of vegetable oil 1 teaspoon red chili powder 2 teaspoon of milk

Preparation Time: 10 min

Cooking Time: 30 min

Serves: 2

How to make Chicken Stuffed Omelette

1. Take a non-stick frying pan heat 1 tablespoon of vegetable oil add 1 small size chopped onion, 2 teaspoons of finely chopped green pepper (capsicum), 1 clove of garlic finely chopped and fry for 5 mins until the onion become soft.

2. Put 200gm minced chicken (properly washed and drained excess water off) into the pan (step 1) fry for about 10 mins until it becomes lightly brown in color and fully tender.

3. Now add finely chopped tomato and stir for a few minutes. Then add 1 tablespoon soya sauce, 1/2 teaspoon sugar, 1 tablespoon black pepper, 1 teaspoon red chili powder and salt to taste into the pan (step 1) and fry for another few mins. Put the stuffing aside.

4. To make the omelette, break 3 egg into the bowl beat it with 1/4 teaspoon soya sauce and salt to taste. Add 2 teaspoon of milk to make the omelette soft and fluffy.

5. Take the same non-stick pan heat 1 tablespoon of vegetable oil put the omelette mixture (step 4) into the pan and make a omelette in medium low flame. Cook both sides till it become brown in color.

6. Put the stuffing in one side of the omelette and fold it in semi circle form and cut it in two equal parts from the middle.

Chicken Stuffed Omelette is ready to serve hot for lunch/dinner with rice or chappati.

To view larger recipe photos, accompanying side dishes and discussions, visit Chicken Stuffed Omelette on Best of Kanchan's blog.

Chicken Stuffed Omelette (Indian Style Recipe)

About the Author: Kanchan Shaw is an Indian housewife who loves to cook and share her personally home cooked Indian Recipes on her blog: Best of Kanchan

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