Italian Chicken Roll-ups

Ingredients

• 4 whole boneless chicken breasts
• 8 ounces mozzarella
• 1 lb. loose hot sausage
• 3 cups grated Romano cheese
• 2 cups olive oil
• 1 TB milk
• 3 TB concentrated chicken broth
• 10 ounces fresh spinach
• 2 medium portabello mushrooms
• 2 cups aged provolone
• 1 cup seasoned bread crumbs
• 1 egg
• 1 TB butter
• 2 cups flour

Instructions

1. 1
   Pound chicken very thin and marinate in concentrated chicken broth. Set aside in refrigerator while preparing the filling.
2. 2
   Brown loose sausage until well done, drain and set aside. Chop mushrooms into a small dice, and squeeze out water.
3. 3
   Slice provolone and mozzarella very thinly. Place bread crumbs in a large shallow bowl and add romano. Blend milk and egg in large shallow bowl.
4. 4
   Lay each piece of chicken flat and begin filling. Add each ingredient in this order: spinach, sausage, mushrooms (leaving some for tomato sauce). Add cheese and begin rolling tightly. Dust in flour, molding ends closed. Gently dip in egg mixture and then bread crumbs.
5. 5
   Sauté rolls in olive oil over medium heat until golden. Place into casserole, cover and bake at 350° for 25 minutes. While chicken is in the oven, heat tomato sauce and add remaining mushrooms, spinach and sausage.
6. 6
   Remove chicken from oven and let cool slightly. Slice into 2" slices and arrange on a bed of sauce.