Mediterranean Chicken Rollatini

As with most Sundays I had some extra time and energy to make a delicious dinner tonight.  The results were delicious and I thought I would share. I decided to work on perfecting my rendition of Chicken Rollatini that I found on SkinnyTaste.  Her recipe uses shredded zucchini but since I didn't have any in my fridge I decided to give the recipe a Mediterranean flair by using a combination of spinach, sun-dried tomatoes, and feta.  As with most of my cooking I didn't stress about actually measuring the ingredients, I just eyeballed everything. I chose to saute some green beans in the pan after my filling was done and I added a little lemon juice in to tie the flavors to the chicken.  We also had a spinach salad with strawberries, the last of the feta from my container, onions, and a Greek vinaigrette dressing.  Our meal was rounded out by some delicious honey wheat bread that my gem of a Mother-in-Law brought us when they stopped by yesterday.  Needless to say our bellies are full and happy tonight!

Mediterranean Chicken Rollatini

Ingredients:

• 1 tsp olive oil
• 4 or 5 cloves garlic minced
• 1 1/2 cups spinach roughly chopped 
• 1/4 cup chopped onion
• 1/4 cup sliced sun-dried tomatoes
• 2 tbsp Romano cheese (or Parmesan)
• 3-4 oz crumbled feta
• salt and pepper to taste
• 8 thin chicken cutlets, 3 oz each or 4 larger/wider thin cutlets
• 1/2 cup Italian seasoned breadcrumbs
• 1 lemon, juice of
• 1 tbsp olive oil
• salt and fresh pepper
• non-stick spray 

Directions:

Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

 Start warming the skillet on medium heat. Add oil when hot then saute garlic a minute, or until golden. Add spinach, sun-dried tomatoes, onions, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add feta cheese and mix to combine.

Lay chicken cutlets down on a working surface and spread 3 tbsp of spinach mixture on each cutlet. Loosely roll each one and keep seam side down.  *I forgot to lay mine seam side down and you can see how my chicken "blossomed" as it baked.

Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.

Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken.

Bake 25 - 30 minutes. Serve immediately.