Ingredients:
1 lb ground chicken
1/2 cup chopped onions
5 cloves garlic, minced
10 ounces frozen chopped spinach, thawed and water squeezed out
3/4 teaspoon black pepper
1/2 teaspoon salt
15 ounces tomato sauce ( use your favorite)
1 teaspoon fresh basil, chopped
1/2 teaspoon fresh oregano, chopped
10 large egg roll wraps
1 cup fresh parmesan cheese, grated
1/2 cup mozzarella cheese
Directions:
Preheat your oven to 350 degrees F.
First take out a skillet and saute ground chicken, onion and garlic.
Using a spatula, make sure you break up the chicken making sure there are no chunks.
Allow mixture to cook for approximately 5 minutes until it is nicely browned and remove from heat.
Add your spinach, salt, pepper and 1/2 of your parm.
cheese to the chicken and thoroughly combined.
In a bowl, combine your tomato sauce with your herbs, adding additional herbs if you desire.
Take our a baking dish and put a thin layer of sauce on the bottom of the baking dish.
Place a small amount (about 1/3 cup) of your chicken mixture into your egg roll wrapper.
You will want to make a bunched line with the mixture closer to one side of the wrapper, making sure that you are placing it lengthwise down the longer side of the wrapper.
Fold the shorter side of the wrapper in (the side that runs lengthwise next to the mixture) completely over the mixture, and then fold over both sides of the wrapper that run the other direction.
Then you will want to go to the end with the mixture and start folding (rolling) it tightly to make a cylinder.
Make sure that when you come to the end of the last edge, that it is sealed tightly.
Place the closed, filled wrappers into your baking dish and top with the remaining sauce and parm cheese.
Top with remaining sauce and sprinkle with remaining parmesan cheese and the 1/2 cup of mozzerella cheese.
Place your baking dish in the oven and bake for 40 minutes.
Servings: Serve
Time preparation: 20 min.
Time total: 60 min.