1½teaspoonpepper (freshly-cracked, or ground), (or more, to taste)
16slices pancetta
8slicesEmmental cheese
2cupsbaby spinach
2tablespoononion powder
2cupsbreadcrumbs or homemade breadcrumbs (our recipe)
2eggs(medium), whisked
oil spray(for greasing)
Instructions
Flatten chicken
Butterfly the chicken breasts. Place a breast between two plastic films and pound with a meat mallet until it is thin. Repeat with the rest.
Make rolls
Season each breast with a ¼ teaspoon of salt and a pinch of pepper. Place two slices of pancetta on the breast, followed by a slice of cheese, then ⅓ cup of spinach.Fold the breast and secure it with a toothpick. Repeat with the rest.
Breading
Mix the onion powder with the breadcrumbs. Cover the breasts with the egg, followed by the breadcrumbs.Place the breasts on a baking tray lined with parchment paper and spray with the oil.
Cooking
Cook in the oven --preheated to 400 ºF [200 ºC]-- for 20 minutes, or until the rolls turn a golden color and are cooked through.In the meantime, make the sauce.