Chicken Roulade

Joy came up with this one when she had to take the whole breast off a couple of chicken and was going to her mom to help care for her or in Joy's case feed her. By the way she loved it! 2 whole boneless skinless chicken breasts (thinned in plastic wrap with a meat tenderizer) Munster cheese slices or grated cheese of your choice white cheese seems to work well Prosciutto (di parma) slices Triple washed spinach or arugula Salt and pepper Garlic Flour Panko bread crumbs ¼ cup parmesan cheese Egg Olive oil Toothpicks or butcher twine After the chicken has been thinned out so it will cook evenly (not too thin) lightly rub it with crushed garlic then lightly season it with salt and pepper. Mix some essence in the flour. Take the top layer of plastic wrap off the pounded chicken and place the prosciutto on the breast then the cheese and some spinach. Then as tightly as you can roll the chicken up and tie it with butcher twine or secure it with toothpicks. Dust the roulade with flour and shake off all excess flour. Beat the egg adding a little water or milk to thin it and wet the chicken in the egg mix and then into the panko that was mixed with the parmesan cheese. Saute in olive oil on all sides and finish in a toaster oven or oven 350 degrees for about 20 minutes or until done. Joy's mom loved it served with sautéed mushrooms with a little of the garlic that she used to rub the chicken with. Enjoy…I like it too - very tasty!