Breaded chicken rolls filled with spinach and feta cheese and served with a lemon caper pan sauce.

Chicken Rollover Delight

8 boneless, skinless chicken breast halves

1/2 teaspoon salt - divided use

1/4 teaspoon pepper - divided use

2 tablespoons vegetable oil

2 garlic cloves, minced

3/4 pound fresh spinach, chopped

8 ounces feta cheese, crumbled

3 large eggs, beaten
1/2 cup milk
1 1/2 cups Italian bread crumbs
3 tablespoons vegetable oil
2 tablespoons butter
3/4 cup sliced fresh mushrooms
1 tablespoon all-purpose flour
1 cup chicken broth
3/4 cup dry white wine
Juice if 1/2 lemon (about 2 tablespoons)
1 tablespoon capers

1. Place chicken between two pieces of wax paper and gently pound until almost double in size. Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
2. In large frypan, place 2 tablespoons oil and heat to medium temperature. Add garlic and cook, stirring, 30 seconds.
3. Add spinach and sauté until barely wilted; stir in remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Remove mixture from frypan, drain, cool and divide into 8 parts.
4. On each chicken breast, place 1 part of spinach mixture; sprinkle equal amounts of feta cheese evenly over chicken, roll up and fasten with toothpicks.
5. In medium bowl, mix eggs and milk. In separate shallow bowl, place bread crumbs. Add chicken, first in egg mixture and then in bread crumbs, dredging to coat.
6. In same frypan, place 3 tablespoons oil and heat to medium temperature. Add chicken and cook until brown. Remove chicken to pan with cover and bake in 350°F (175°C) oven about 30 minutes or until fork can be inserted with ease.
7. To make sauce, drain most of oil from frypan, leaving brown bits on bottom of pan; add butter and melt over medium heat. Add mushrooms and sauté about 2 minutes. Add flour, stirring to blend and thicken. Add chicken broth, wine, lemon juice and capers. Cook about 4 minutes or until thickened.
8. Place chicken rolls on serving dish and pour sauce over rolls

Makes 8 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.