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 medium-sized mixing bowl combine bread cubes, thyme, salt and pepper. Add broth a tablespoon at a time and mix until all bread is moistened. 3 Evenly distribute stuffing amongst cutlets, about 3 tablespoons per cutlet and roll up like a jelly roll. 4 Place rolls seam-side down in prepared pan. 5 Lightly sprinkle with additional thyme and drizzle with olive oil. 6 Bake at 350 ̊F for 25 minutes or until chicken is cooked through and no longer pink inside.

As seen in Joy of Kosher with Jamie Geller Magazine (Shavuot 2013) - Subscribe Now