1 Preheat oven to 350 ̊F. Lightly grease a baking dish, large enough to hold all of the rolls without touching, with cooking spray. 2 In a shallow bowl, pour dressing over cutlets.  Let marinate for 15 to 30 minutes. 3 Fill a second shallow bowl with breadcrumbs. 4 Take one cutlet coated in dressing and lay it in the bread- crumbs, gently pressing into the crumbs so they adhere to the cutlet on one side. 5 Place a few broccoli florets on the edge of the cutlet, florets facing outwards on both sides. 6 Roll up the cutlet and broccoli like you would a jelly roll. 7 Place seam-side down in prepared baking dish.Don’t overcrowd or the rolls won’t crisp when they bake. 8 Repeat with remaining ingredients. 9 spray the rolls with cooking spray. 10 Bake at 350 ̊F for 25 minutes or until chicken is cooked through and no longer pink inside.

*Any dressing will work here, Thousand Island, Honey Dijon, Italian, French or even Duck Sauce – I love Gold’s!