Spinach Stuffed Chicken Rolls

 Spinach stuffed chicken rolls

1 small onion, chopped

¼ pound fresh mushrooms, sliced

1 (10 ounce) package frozen chopped spinach, thawed

¼ cup grated parmesan cheese

½ teaspoon dried whole basil

¼ teaspoon salt

¼ teaspoon hot sauce

8 chicken breast halves skinned and boned

1 (16 ounce) can whole tomatoes, drained and chopped

1/3 cup finely chopped onion

1 clove garlic, crushed

½ teaspoon dried whole basil

2 to 3 tablespoon tomato paste

Combine small onions and mushrooms in a 1½ quart casserole. Cover and microwave at high for 4 to 4 ½ minutes or until onion is tender; drain. 

Place spinach on paper towels, and squeeze until barely moist. Add spinach, parmesan cheese, ½ teaspoon basil, lemon rind, salt, and hot sauce to the onion mixture; mix well.

Place chicken breasts between 2 sheets of waxed paper; flatten to ¼ inch thickness using a meat mallet or rolling pin. Place ¼ cup spinach mixture in center of each chicken piece; roll up and secure with a wooden pick. Place rolls, seam side down, in a shallow 2 quart casserole. 

Combine the next 5 ingredients; pour evenly over chicken rolls. Cover with waxed paper, and microwave at high for 12 to 14 minutes or until done; rotate dish after 5 minutes, and rearrange rolls so uncooked portions are outside of dish. 

Transfer chicken rolls to a warm serving platter. Stir tomato paste into liquid in casserole; cover and microwave at high for 1 ½ to 2 minutes or until thoroughly heated. Pour sauce over chicken rolls. Yield: 8 servings.