10 Chicken Cutlets – thin
2 Eggs – beaten
3 Cups of Italian Bread Crumbs
8 oz. Low Moisture Mozzarella- ⅛ inch slices
1 Cup Low Sodium Chicken Broth
1 Cup Baby Spinach
1 Cup White Wine
3/4 Cup Lemon Juice
2 Tbsp. + ½ Cup Olive Oil
1 Tbsp. Fresh Chopped Parsley
1 ½ tsp. Salt
1 ½ tsp. Pepper
5 Tbsp. Butter – sliced
2 Cups- Mushrooms – sliced
Large deep Pyrex pan – I use a 13 x 9
Preheat the oven to 375°. Coat the bottom of the baking dish with 2 Tbsp. Of Olive oil.
First, you have to prep the chicken cutlets. Dip the chicken in the beaten eggs and then coat with the bread crumbs.
Once all the cutlets are coated with the bread crumbs, set up an assembly line to make up the rollatini.
Place a slice of mozzarella, and a few spinach leaves in the middle of the chicken cutlet. Roll the cutlet up and place the open side down in the baking pan. Continue this process until all of the chicken is rolled. Tuck the sliced mushrooms around all the rollatini. You can do this step in advance.
In a large measuring cup mix the lemon juice, 1/2 cup of olive oil, the chopped parsley, the broth, the wine, salt and pepper . Pour this mixture around the perimeter of the chicken cutlets. Half each piece of chicken with some butter. Cover the pan with aluminum foil and bake for about 35 minutes until the liquid starts to bubble. Remove the aluminum foil and cook for another 15 minutes until the cutlets become golden brown. Serve.