Italian Chicken Rolls

So first of all I am not Italian, second of all I made this recipe up on the whim and I have no idea why I called it Italian Chicken Rolls.  I could have just as well called it Rolled up Chicken with Veggies or Rolled up Chicken with whatever you have left in your fridge.  But at least this gives you a lot options left over burritos stuffed chicken will be Mexican Chicken Roll up.  Leftover oriental food, Chinese Chicken Roll ups.  You get the idea.

You will need 1 lb chicken scallopini, 2 garlic cloves, 1 red pepper, 12oz of spinach (defrosted and squeezed dry), 1 egg, 1 cup of mixed mushrooms (I used portabella and white), 1/2 cup shredded mozzarella, 1 cup cubbed mozzarella, flour, bread crumbs, 1tbs olive oil.  If you like it spicy use cubbed pepperjack instead.

Chop up the mushrooms

garlic

red pepper

heat up the olive oil, add garlic and saute for 30 sec until fragrant

add mushrooms and red pepper and cook for 5 minutes or until soften

add spinach and cheese, cook until the cheese melts and the mixture incorporates

Take your scallopini,or thinly sliced chicke, place 1tsp of veggies on it and cube, slice or chunk of cheese

roll the chicken into a tight bundle

Now it is time to batter it.  Place it in flour, egg and then bread crumb mixture.  Alternatively you can just roll in flour.  You decide there is no wrong or right way of doing this.  Of course if you are on low carb diet there is of course a wrong way of doing this.

Saute on medium heat until golden, flip to the other side.  After golden place in a 350 deg oven for 15 min.  Chicken is a pain in the butt and you need to make sure it is fully cooked through.  No medium rare chicken, sorry.  I know you really like it that way.

The one of the left is breaded and little burned just so my husband is certain that it is cooked through.  The one on the right is floured  only.  Look at that gooey cheese…. yummy….

Now look on the inside… seriously isn’t this beautiful… a little bit of chicken and a lot of veggies…