1. Preheat oven to 350.
2. In skillet, combine spinach, onion, mushrooms, and 1 teaspoon water. Cover and cook over medium heat until onion is tender, about 2 minutes.
3. Sprinkle chicken breast with garlic powder, paprika, salt and pepper. Spread cooked vegetables over chicken; roll up tightly to enclose filling.
4. Sprinkle milk over chicken, sprinkle with breadcrumbs and pat with fingers to cover. Place chicken in small nonstick backing pan. Bake until chicken is golden brown and cooked through, about 15 to 20 minutes.
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|Serving Size: 1 Serving (1106g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 708 (49%)|
|Amt Per Serving||% DV|
|Total Fat 78.6g||105 %|
|Saturated Fat 46.9g||234 %|
|Monounsaturated Fat 24.2g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 341.9mg||105 %|
|Sodium 1309.2mg||45 %|
|Potassium 3297.9mg||87 %|
|Total Carbohydrate 104.4g||31 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 103.9g|
|Protein 84.8g||121 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1453
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