Spinach Chicken Roulade

Ingredients:
6 skinless boneless chicken breast halves
7 button mushrooms, thinly sliced
1 cup of chopped spinach
4 scallions, finely sliced
2 cloves of garlic, minced
1 full tablespoon of black sesame seeds
2 tablespoons of Worcestershire sauce
Salt and pepper to taste
2 cups of ground breadcrumbs
2 eggs, beaten
3 tablespoons of butter
3 tablespoon of vegetable oil
Toothpicks


Directions:
Place a pan on medium heat. Gently heat 1.5 tablespoons of oil. Add the scallions, garlic and black sesame. Let it cook for 2 minutes before adding the mushrooms to sauté.

Cook for 5 minutes. Add the spinach. Once it has wilted, add the Worcestershire sauce. Toss the mixture. Remove from the heat and allow it to cool.

Place each chicken breast between 2 sheets of plastic wrap. With a rolling pin or a meat pounder pound each breast to 1/8-inch thickness. Discard plastic from the topside of each breast. Salt and pepper the chicken.

Spread your cooked mixture along the middle of the breast. Using the bottom layer of plastic wrap, roll each breast lengthwise.

Tuck in the ends. Hold the seams together with toothpicks. Repeat with each breast. Refrigerate for at least 2 hours or overnight. After chilling, remove the plastic wrap.

Dip each rolled breast into the beaten egg then roll in the breadcrumbs. Heat a pan on medium heat. Melt the butter in the remaining oil. Place each breast in the pan, sealed side down. Cook for 18 minutes or until golden brown and cooked through. Remove the toothpicks and serve.