Spinach and Feta Chicken Rolls

INGREDIENTS:

4 – 5 chicken cutlets or boneless, skinless chicken breasts (about 1.5 pounds)

coarse salt and fresh black pepper

2 cups fresh baby spinach

3/4 cup crumbled feta

1/2 cup sliced black olives

1/3 cup diced, roasted red peppers (jarred)

2 large eggs

1 teaspoon Dijon mustard

1/3 cup panko crumbs (Japanese bread crumbs)

1/4 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

INSTRUCTIONS:

1. Preheat oven to 400 degrees F. Grease a roasting pan or baking sheet with sides. You can line it first with aluminum foil for easy clean-up.
2. If using chicken breasts pound them to 1/4-inch thickness between two pieces of plastic wrap on a cutting board. Skip this if using chicken cutlets.
3. Season the chicken well with salt and pepper. Starting on the smaller end of the chicken breast lay down 2 layers of spinach leaves followed by a 1/4 or 1/5 (depending on how many breasts you have) of the feta, olives and red peppers. Top with another layer of spinach.
4. Roll them up and secure with a toothpick.

Set up a dredging station:

5. In a wide, shallow bowl whisk the eggs and mustard together with a dash of salt and pepper. In a separate wide, shallow bowl combine the panko, bread crumbs and Parmesan.
6. Dip the chicken in the egg then into the bread crumbs, patting them on with your hands. Place on the baking sheet.
7. Bake 25 minutes or until chicken is cooked through. Internal temperature of the chicken (not the filling) on a meat thermometer should register 165 – 174 degrees F.

Enjoy!