Chicken Cutlets Stuffed w/ Spinach, Prosciutto and Herbed Chèvre

This evening I decided to use the package of chicken cutlets I had in the fridge. This weekend, I had picked up a small 4-ounce log of garlic and herb chèvre made by Ile de France (fresh grass-fed goat cheese). I quickly prepared a 5-ounce container of fresh organic baby spinach that I lightly sauteed just until wilted and then coarsely chopped. On my way home this afternoon, I stopped by the store to pick up a few slices of Boar's Head prosciutto to use in my stuffed/rolled chicken cutlets. I placed my 6 chicken cutlets between plastic wrap and used my meat pounder to flatten them to about 1/8" thick. I laid the cutlets out on a board and placed a slice of prosciutto on each cutlet, divided the spinach up between my 6 cutlets, zested about 1 teaspoon of fresh lemon zest over top of the spinach, divided the chèvre between the cutlets and crumbled it on top of the spinach and lemon zest layer. I rolled each cutlet up lengthwise into tight little bundles, dipped them in egg wash (1 egg beaten with a splash of water, sea salt and black pepper) and then rolled them in my crumb mixture to lightly coat (1/4 cup almond flour, 2 tablespoons ground golden flax, 2 tablespoons grated Parmesan, 1/2 teaspoon Italian seasoning, 1/4 teaspoon onion powder and a dash of garlic powder). I placed them in a lightly oiled baking dish and dusted them with paprika, then baked in a 350 degree F oven for about 30 minutes. I served them alongside roasted brussels sprouts and the leftover white cheddar cauliflower mash from Sunday night's dinner. The chicken turned out delicious. I snapped a few photos for you to see below. Enjoy!

Ready to pop into the oven

BOOM!