1. Preheat oven to 350ºF. 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 ¼-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.
Nutritional
Information Per Serving
Actual Serving
Size: 6 Oz. (170g)
