Take each chicken breast and starting on the fattest side, use a very sharp knife to slowly cut
down the center. The idea is that you’re opening the chicken like a book. Be sure NOT to cut
all the way through! You one one biiiiiiiig piece of chicken.
Place each opened chicken breast between two sheets of wax paper. Grab your meat mallet or iron skillet
and whack away at the chicken to flatten it out. You’ll want to move anything nearby that’s breakable as this process shakes the counter. Now come on, really wale on it. This is where you take out all those frustrations with your boss/mother/husband/children/road hogs etc. Doesn’t that feel good? And you’re going to have some lovely, tender chicken as a result.
In a bowl mix
together the spinach, mushrooms, and feta.
For each cutlet
lay out 2 to 3 long pieces of butcher’s twine. We’ve got a lot of stuffing,
so you’re going to have to tie it to keep it together. I tried both lengthwise and crossways. It’s up to you.
Lay one cutlet
flat over the twine and fill with half the cheese/veggie mixture.
up/over the edges and tie with twine to hold together. Poke any extra filling back through any holes. You want to get this tight around the filling. There may be method to this, but I winged it.
at 350 degrees for 45-50 minutes or until the outside of the chicken starts to go a little golden. It takes longer to cook than you’d think. I started checking it at 30 minutes and had to keep adding time.
the twine before serving.
Be careful removing it so that your chicken doesn’t fall apart/open.