Walnut Stuffed Chicken Roulades

Ingredients

• 3 Medium Boneless Skinless Chicken Breast Halves (6 Ounces Each, Butterflied And Pounded Evenly)
• 1 1/4 Cups Walnuts (Chopped And Toasted)
• 3 Ounces Shiitake Mushroom Cups (Chopped)
• 2 Ounces Spinach (Trimmed)
• 2 Teaspoons Olive Oil
• 2 Medium Shallots (Finely Chopped)
• 6 Cloves Garlic (Minced)
• 1 Tablespoon Water
• 1 Tablespoon Fresh Thyme
• To Taste Coarse Salt & Black Pepper

Directions

1. Preheat oven to 375 degrees.
2. Wilt spinach in a skillet filled with water, just for 1 minute. Chop and set aside. Pulse together ¾ cup walnuts and crackers in a food processor for a minute or two until finely ground.
3. Heat oil over medium in a skillet and sauté shallots and garlic for 4 minutes or until soft. Add thyme and mushrooms and cook for 4 minutes or until slightly golden. Add spinach and remaining half cup of walnuts.
4. Season chicken breasts with salt and pepper to taste. Lay one chicken breast on a working surface and spread one-third of mushroom mixture on chicken breast, leaving enough space around the borders to fold in. Then roll chicken breast tightly and tie kitchen twine around the rolled chicken. Take crumb mixture in a plate and roll chicken into the crumb mixture. Place rolled breast over a rimmed baking sheet.
5. Repeat with remaining chicken breasts and then bake for about 30 minutes or until nicely golden. Let cool a little after baking, slice and serve.