Chicken Florentine Roulade

Chicken Florentine Roulade image

Prep Time

25 mins

Cook Time

50 mins

Total Time

1 hr 15 mins

Yields

2

Directions

  1. Pre-heat the oven to 400º F. Line a baking sheet with parchment paper or aluminum foil and set aside.
  2. In a medium sauté pan, heat up the pan over medium heat. Add the spinach, and butter, sauté for 3 minutes.
  3. After the 3 minutes add in the white wine and turn heat on high, until the liquid is evaporated. Season with a pinch of salt and pepper.
  4. Place the chicken breasts on a cutting board. Using a meat mallet, pound the breasts to a ¼ inch thickness.
  5. Line the chicken with a slice of provolone and a spoonful of the sauté spinach.
  6. Starting with a short side, roll each breast up and seal the edges shut using a few toothpicks.
  7. In a bowl mix together the flour, Italian seasoning, salt, and pepper.
  8. Place the rolled and sealed breasts in a Ziploc bag and add the flour. Lightly flip the bag around until chicken is coated.
  9. Next Place the beaten egg white in a shallow dish and the breadcrumbs in a second shallow dish. Add Salt, pepper and Italian seasoning to panko.
  10. Remove each rolled breast from the flour bag and dip it in the egg white, turning to coat. Next Coat the chicken in seasoned panko.
  11. Lightly spray the top of the chicken with cooking spray. Bake on a lined sheet tray for 30-40 minutes or until chicken is 165º F
  12. Once done let rest for 5 minutes. Slice the roulades and garnish with the Creamy Garlic Sauce.

Ingredients

  • 2 Boneless, Skinless Chicken Breasts
  • 2 slices Coburn Farms Provolone
  • 1/4 cup Mantia`s Grated Parmesan
  • 1/4 cup Marcum Panko Breadcrumbs
  • 2 cups Fresh Express Spinach
  • 1/4 cup Dry White Wine
  • 1 Egg White, Beaten
  • 2 tbsp Coburn Farms Butter
  • 1 tbsp Ginger Evans AP Flour
  • 1 tsp Marcum Italian Seasoning
  • 1/2 tsp Marcum Black Pepper
  • 1/2 tsp Marcum Salt