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1
Chicken.
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2
Cut each of the chicken breasts in half lengthwise so you end up with 4 pieces to stuff.
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3
Use a meat pounder to gently pound and flatten out each section of chicken breast.
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4
Place the chicken onto a flat plate or in a baking pan.
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5
Sprinkle one teaspoon soya sauce on each breast.
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6
Allow the chicken to sit and marinate in the refrigerator for an hour.
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7
Stuffing.
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8
Cook the spinach in boiling water for about 5 minutes.
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9
Drain and squeeze out the moisture.
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10
Transfer the cooked spinach to a mixing bowl.
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11
Use a sharp kitchen knife to cut the spinach into pieces.
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12
Add the camembert cheese cubes and grated parmesan cheese.
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13
Stir together.
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14
In a small bowl, mix together the mayonnaise and Dijon mustard and set aside.
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15
Panko Crust.
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16
Measure out the panko and set aside until needed.
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17
Assembly.
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18
Preheat the oven to 450 degrees F.
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19
Prepare your baking dish by cutting a piece of parchment paper to fit the bottom and grease with butter.
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20
Remove the marinated, pounded chicken breast from the refrigerator.
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21
Divide the stuffing into 4 equal portions in the bowl it is inches.
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22
Place one flattened chicken breast on a plate, spoon the stuffing onto the breast.
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23
Working with one breast piece at a time, roll it up; containing the stuffing.
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24
Wrap and tie a piece of kitchen string around each chicken breast roll so they do not come apart.
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25
Continue the process.
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26
When all are ready, use a pastry brush to paint the mayonnaise mixture on the outside.
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27
Sprinkle Panko onto the chicken rollup, pat down with your fingers and rotate until all sides are coated.
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28
Place into the baking dish.
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29
Repeat the process until done.
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30
Place into the oven and bake uncovered for 45 minutes.
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31
Set the timer for 30 minutes and flip the chicken rolls over so they will brown on all sides.
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32
Cook the final 15 minutes.
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33
Remove from the oven and serve.
