Makes 4 Servings

Ingredients:

• 1 medium sweet onion, halved and
sliced
• 1 medium jalapeno, diced with seeds
• 1/4 tsp. (1.25mL) fresh ground black pepper
• 2 Tbsp. (30mL) finely chopped parsley
• 1 1/2 cups (360mL) frozen chopped spinach, thawed and drained
• 4 small boneless, skinless chicken breasts
• 2 Tbsp. (30mL) Molly McButter®
Natural Butter Flavor Sprinkles, divided
• 3/4 cup (180mL) bread crumbs
• 2 egg whites

Instructions:
1. Preheat oven to 350°F. Spray a non-stick skillet with no-stick cooking spray and sauté the onion and jalapeno with the black pepper for about 7 minutes or until the onion s begins to soften. Remove from heat and stir in the parsley and spinach
2. Place the chicken, one piece at a time into a resealable plastic bag. Using a cooking mallet or heavy rolling pin, pound the chicken flat to about 3/4-inch. Remove the chicken from the bag and sprinkle each with 1/2 Tbsp. Molly McButter®.
3. Spread 1/4 of the onion and spinach mixture onto the chicken making sure that it is evenly distributed. Carefully roll the chicken keeping the vegetable mixture inside.
4. In a shallow dish, whisk the egg whites with 1 Tbsp. of water. Spread the bread crumbs onto a flat plate. Carefully dip the chicken roll-ups in the egg whites and roll in the bread crumbs. Place on a non-stick baking sheet seam side down, and bake for 25-30 minutes.