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CHICKEN ROLLUPS

Ingredients:

4 chicken cutlets

1/3 cup flour

1 1/2 cup panko crumbs

1 egg

1/4 cup mayonnaise

1/2 onion, diced

6 mushrooms, sliced

1/3 cup spinach

1/4 tsp. salt

2 tbsp. oil

Directions:

This is an easy and elegant dish I like to prepare for company. Great to serve on Shabbat lunch. Leave whole and slice on a diagonal before serving so you can see the stuffing. If you don’t like mushrooms and spinach –switch it up with broccoli or zucchini. Prepare the filling. Sauté the onions and mushrooms in the oil. Add the spinach and salt and cook on low heat for 5 minutes. Transfer the filling to a bowl and let cool. Place the chicken between two pieces of parchment paper and pound until thin. Whisk the egg and mayonnaise together. Dip one side of the chicken into the flour, then into the egg mixture, and then into the panko crumbs. Fill with the spinach and mushroom filling and roll tightly, with the crumbed side facing outwards. Repeat with all the cutlets. Bake on 375°F for 25 – 30 minutes. Don’t over bake or they will dry out.