Athenian Chicken Rolls



INGREDIENTS:

8 skinless boneless chicken breast halves

1/2  cup  milk

1 1/2  cups seasoned bread crumbs

1/8  cup  olive oil

2  cloves  garlic -- peeled and crushed

3  tablespoons peanut oil

2  tablespoons butter

3/4  pound  spinach -- chopped

3/4  cup  sliced mushrooms

1/2  teaspoon  salt -- divided

1  tablespoon  flour

1/4  teaspoon  pepper -- divided

1  cup  chicken broth

1/2  pound  feta cheese -- crumbled and divided into 8 parts

3/4  cup  dry white wine

1/2  lemon -- juiced

1  tablespoon  capers

3  eggs -- beaten

DIRECTIONS:

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 olive oil and heat to medium
temperature. Add garlic and cook, stirring, 30 seconds. Add
spinach and saute until barely wilted; stir in remaining 1/4
teaspoon salt and remaining 1/8 teaspoon pepper.

3. Remove mixture from frypan, drain, cool and divide into 8
parts. On each chicken breast, place 1 part of the spinach
mixture; sprinkle cheese evenly over chicken, roll up and
fasten with toothpicks.

4. 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.

5. In same frypan, place peanut oil and heat to medium
temperature. Add chicken and cook until brown. Remove chicken
to pan with cover and bake in 350 oven about 30 minutes or
until fork can be inserted with ease.

6. 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 saute 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.

7. Place chicken rolls on serving dish and pour sauce over
rolls.



Athenian Chicken Rolls