2    Chicken breast halves
Without skin, chopped
2 c  Green onion, sliced
1 tb Olive oil
1 pk Frozen spinach
1 c  Mozzarella cheese, part skim
Milk
1 c  Ricotta cheese, part skim
Milk
1/3 c  Parmesan cheese, grated
1/2 ts Garlic powder
1/4 ts Dried oregano
1/4 ts Nutmeg
1/4 ts Lemon juice
1 tb Margarine, soft
16    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.