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 Heat 2 tablespoons olive oil in a frying pan, and sauté mushrooms, stirring over medium-high heat until softened and browned, 3 to 5 minutes. 3 Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-sized mixing bowl. 4 Add mushrooms, lemon pepper seasoning salt and remaining 2 tablespoons olive oil. Mix well to combine. 5 Evenly distribute filling amongst cutlets, about 2 tablespoons per cutlet and roll up like a jelly roll. 6 Place rolls seam-side down in prepared pan. 7 Lightly dust each roll with lemon pepper and drizzle with olive oil. 8 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