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1.
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In a baking dish place chicken cutlets.
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2.
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Pour half of the garlic and herb marinade on one side.
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Flip cutlets over and pour the rest of marinade sauce onto the other side of the cutlets.
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Let the chicken marinate for 30 minutes, or until ready to place in oven.
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For safety purposes you can place it in the refrigerator during marinating.
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3.
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Dice the onion and garlic, into a small dice.
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4.
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In a small bowl whisk the 2 eggs.
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Set aside.
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5.
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Spray a frying pan with cooking spray.
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Preheat oven to 350 F. 6.
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Pour the chopped onion and garlic and the package of spinach into the frying pan over medium-high heat.
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If the whole package of spinach wont fit, you can continuously pour it in as it will shrink once you start to fry it.
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7.
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Cook for about 5 minutes on medium-high, until onions turn slightly brown and spinach has shrunk.
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8.
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Pour the whisked eggs, and breadcrumbs into the frying pan.
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Stir until mixed through.
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9.
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Once thoroughly mixed, place about 2-3 spoonfuls of the spinach mixture in the middle of each chicken cutlet.
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Roll the cutlet from south to north making sure that mixture stays inside of the cutlet.
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If needed, you can insert a skewer so that cutlet doesnt fall apart when cooking.
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10.
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Once cutlets are rolled, place the dish in the oven for 15 minutes.
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11.
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Take the dish out of the oven and flip cutlets over.
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Place in the oven for an additional 15 minutes.
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*Note: Not all ovens cook food evenly, so once you take the chicken out after the second 15 minutes, cut into a piece to see if its cooked.
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If not, put it back in the oven for an additional 2 minutes.
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Check again.
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If not cooked, repeat this 2 minute process until cooked.
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Its important to not leave it in for more than 2 minutes in order that the white meat does not dry out.
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Once taken out and ready to serve, use the additional sauce in the baking dish to pour over the chicken for extra flavoring.
