CHICKEN AND SPINACH STROMBOLI

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Prep Time: 15 minutes/Cook Time: 35 minutes
Ingredients
2 (5- to 6-oz.) boneless, skinless, chicken breasts, cooked, cut into 1/2 inch cubes
1 (10-oz.) pkg. frozen chopped spinach, thawed, drained and squeezed dry
1 (6-oz.) jar marinated artichokes, drained, finely chopped
4 oz. crumbled feta cheese (1 cup)
2 oz. finely shredded Italian cheese blend (1/2 cup)
2 tablespoons fresh lemon juice
1 (11-oz.) pkg. refrigerated French bread dough
1 egg white, lightly beaten
 
Directions
1. Preheat oven to 350°F.  Coat a baking sheet with nonstick cooking spray.  In a large bowl combine chicken, spinach, artichokes, feta, Italian cheese blend and lemon juice; mix well.
2. Roll out bread dough on a lightly floured surface.  Spoon chicken mixture on dough to within 1 inch from the edges.  Starting at one long edge, roll the dough jelly-roll style, pinching ends and seam to seal.
3. Place dough, seam side down, on baking sheet.  Brush top of dough with egg white; cut 5 diagaonal slits to vent.  Bake 30 to 35 minutes or until golden brown.  Transfer to a wire cooling rack and let cool 5 to 8 minutes before slicing.  Serve warm.
 
Notes:
Serves 6

Each Serving: 350 cal, 15 g fat, 7 g sat fat, 65 mg chol, 810 mg sodium, 28 g carb, 1 g fiber, 25 g pro.
Categories:
Meal   DinnerDish   Main Dish
Cooking Method   BakedMain Ingredient   Chicken
Prep Time   15 to 30 minutesCooking Time   15 to 30 minutes




Eileen Stalec

Member since Dec 2008

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