EASY CHICKEN ROLL-UPS

Serves: 4

■ 2 tbsp (30 ml) water

■ 6 oz (170 g) fresh spinach, about 3/4 cup (180 ml)

■ 2 tbsp (30 ml) minced garlic

■ Finely grated zest and juice of 1 large lemon

■ 4 chicken cutlets (or 2 chicken breasts, skinned, deboned and thinly sliced into cutlets), about 1 lb (454 g)

■ Extra-virgin olive oil

■1 cup (250 ml) bread crumbs

■ 4 oz (115 g) Swiss cheese

■ 1 tbsp (15 ml) Worcestershire sauce

■ 1 tbsp (15 ml) butter, melted

1. Place the water in a glass bowl and add the spinach and garlic. Toss to combine. Place the bowl in the microwave and cook on HIGH for 2-3 minutes or until the spinach is wilted and tender. Stir the lemon zest into the spinach.

2. Brush each cutlet with oil and dredge both sides in the bread crumbs. Lay a cutlet flat and spoon a quarter of the spinach mixture onto meat, spreading it evenly in the centre of the cutlet and leaving about 1/4-inch (6-mm) border around the edges.

3. Layer a quarter of the cheese on top of the spinach. Carefully roll the chicken up and secure with a toothpick. Repeat with the remaining ingredients.

4. Lightly grease a medium baking dish with more of the oil and place the chicken rolls in the dish. (It’s OK if they touch.) Pour the lemon juice and Worcestershire sauce over the chicken, then finish with a drizzle of the melted butter.

5. Bake, uncovered, for 25-30 minutes, or until the internal temperature reads 165 F (74 C) on an instant-read thermometer. Do not overbake or the chicken will be dry.

Note: Store cooled chicken rolls in an airtight container in the refrigerator for up to 3 days.