Recipe & Image taken from www.canyoustayfordinner.com
8 oz raw chicken breast
1 cup
marinara sauce, plus more for serving
6 egg roll wrappers (each 7 inches squared)
1 cup baby spinach leaves
1/2 cup mozzarella cheese
1/4 cup parmesan cheese
Place the chicken breast in a small pot and fill with enough
water just to cover. Bring to a boil on your stovetop, reduce the heat
slightly, then simmer for about 12 minutes, or until cooked through. Drain and
let cool before shredding with two forks, pulling against the grain of the
meat. Mix the meat with the marinara sauce in a small bowl.
Preheat the oven to 400 degrees F. Lay the egg roll wrappers on
a clean work surface. Layer each with a few leaves of spinach, then chicken,
followed by mozzarella and parmesan.
Lightly brush two adjacent sides of the wrapper with water and
fold the upper left corner downward, covering the filling, and press to seal on
the bottom right corner. Press to seal each of the sides. Repeat with remaining
wraps.
Place all 6 filled wraps on a greased wire rack set over a
cookie sheet, coat each in cooking spray or a light brushing of olive oil, and
bake for about 12 minutes, or until the edges begin to turn a golden brown.
Serve with warmed marinara sauce for dipping.
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