Recipe: Italian Chicken Bundles (baked egg rolls with spinach and ricotta)

ITALIAN CHICKEN BUNDLES

"This is a recipe which makes a great appetizer if made in small sizes. I have also taken it, unbaked, to a potluck and baked it just before serving. It works out well either way since they can be eaten with your fingers." - Sharon

2 boneless, skinless chicken breast halves, chopped
2 cups sliced green onion
1 tablespoon olive oil
1 (10 ounce) package frozen spinach
1 cup part skim milk mozzarella cheese
1 cup part skim milk ricotta cheese
1/3 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon ground nutmeg
1/4 teaspoon lemon juice
1 tablespoon margarine, softened
16 egg roll wrappers

In a large skillet, cook chicken and onion in hot oil over medium heat until chicken is no longer pink and onion is tender.

In a large mixing bowl, combine spinach, cheeses, garlic powder, oregano, nutmeg and lemon juice. Stir in chicken and onions. Season to taste with salt and pepper.

Divide chicken mixture evenly among egg roll wrappers and wrap diagonally, folding corners in (like a burrito). Place each bundle on a cooking sheet coated with cooking spray. Brush each bundle with a little melted margarine.

Bake in a 350 degree F oven for 20 to 25 minutes or until tops are golden.

Makes 16 servings
Source: Better Homes and Gardens (Adapted by Sharon Barbour)