Serves: 6
Total Calories: 257
Heat oven to 375°. Flatten chicken between sheets of plastic wrap to uniform 1/4-inch thickness. In large bowl, beat cream cheese with spinach, garlic, nutmeg, salt and pepper. Spoon equal amount of mixture across narrow end of each breast. Roll jellyroll-style. Dip in egg, then in crumbs; shake off excess. In baking dish, arrange chicken in single layer, seam-side-down; drizzle with melted margarine. Bake 25–30 minutes or until golden brown.
This Cream Cheese and Spinach Stuffed Chicken Rolls recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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