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Spinach & Cheese Stuffed Chicken Rolls

Use your imagination with what to roll up in this easy and fantastic breaded chicken or keep it simple and just use your favourite cheeses.
Local fresh asparagus and roasted carrots are the perfect compliments to this make-ahead dish.

1/4 cup (50 mL) each: crumbled feta cheese & goat cheese
2 cups (500 mL) baby spinach

1/4 cup (50 mL) butter, melted
1 tbsp (15 mL) Dijon mustard
1-1/4 cup (300 mL)Panko bread crumbs
Salt & pepper, to taste

2 large boneless skinless chicken breasts, flattened
2-4 slices prosciutto or thinly sliced ham.

1. In food processor, pulse feta and goat cheeses with spinach until creamy and spinch is finely chopped; set aside.

2. In a shallow dish, melt butter and whisk in Dijon mustard; set aside. In a second shallow dish, combine Panko bread crumbs with salt and pepper; set aside.

3. Using a mallet or meat tenderizing utensil, pound the chicken breasts between two sheets of plastic wrap on a sturdy cutting board until quite thin (about 1/2 inch/1.25 cm); remove top layer of plastic wrap; dip each chicken breast into butter mixture until well coated and then dip into Panko bread crumbs until well coated. Place coated chicken back onto plastic-wrap topped cutting board.

4. Top each chicken breast with prosciutto to cover (1 or 2 slcies each depending on size)

5. Divide cheese & spinach mixture between each chicken breast; spread evenly.

6. Optional: place 3 roasted carrot spears or blanched asparagus spears (or both for additional colour)

7. Roll up chicken lengthwise and place seam-side down in baking dish. Top with any extra crumbs and butter mixture. Can be refrigerated up to 8 hours before baking.
8. Bake in 350F preheated oven for 35-40 minutes depending on the thickness of the rolls. (Internal temperature should be 165F).

9. Let stand 5 minutes; cut in half to display the beautiful centre, serve with additional roasted carrots and/or local asparagus!