Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Chicken breast halves |
| \N \N | Without skin, chopped |
| 2 cups | Green onion, sliced |
| 1 tablespoon | Olive oil |
| 1 pack | Frozen spinach |
| 1 cup | Mozzarella cheese, part skim |
| \N \N | Milk |
| 1 cup | Ricotta cheese, part skim |
| \N \N | Milk |
| ⅓ cup | Parmesan cheese, grated |
| ½ teaspoon | Garlic powder |
| ¼ teaspoon | Dried oregano |
| ¼ teaspoon | Nutmeg |
| ¼ teaspoon | Lemon juice |
| 1 tablespoon | Margarine, soft |
| 16 \N | Egg roll skins |
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 oven for 20 to 25 minutes or until tops are golden.
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