Chicken Involtini

Preheat oven to 375°F (190°C).

If your chicken cutlets are not already breaded, set up a breading station. Place flour in one shallow dish, beaten eggs in a second, and Italian breadcrumbs in a third. Dredge each pounded-thin chicken cutlet in flour, dip in egg, then coat thoroughly in breadcrumbs.

Lay a slice of prosciutto on each breaded chicken cutlet.

Place a slice of mozzarella cheese on top of the prosciutto.

Add a layer of baby spinach on top of the cheese.

Tightly roll up each chicken cutlet and place it seam-side down in a baking dish.

Scatter sliced mushrooms around the chicken rolls in the baking dish.

Prepare the sauce. In a measuring cup or bowl, combine the chicken broth and white wine.

Squeeze in the juice of half a lemon.

Add the chopped fresh parsley and olive oil to the sauce mixture and stir to combine.

Pour the sauce mixture over and around the chicken and mushrooms in the baking dish.

Dot the top of the chicken rolls with small pieces of butter.

Bake for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbly.

Garnish with more fresh parsley before serving. Spoon the pan sauce over the chicken involtini.