Le Poulet Pour Bernice

This is my version of the chicken I had at Shelley and Rob's house last year. It was wonderful and inspired me to try my own version. It has now become a staple in my kitchen.
I like to serve it with an eggplant casserole. This one is just sliced eggplant over a bed of sliced onions, with a can of whole peeled tomatoes on top. A little olive oil and you are done. It cooks with the chicken and couldn't be easier. Everything is ready at the same time.
A little salad completes the dinner. Now for the recette.......

This is the amount of olive oil I put in the pan to start. Just enough so that the chicken doesn't stick while it bakes.
I pound each piece of chicken in between two layers of plastic wrap. It keeps my counter clean and I don't even have to wash the mallet.
Each pounded piece of chicken gets dipped in egg ( you can use just egg white or a whole beaten egg), and then pressed into seasoned bread crumbs. I prefer boned chicken breasts for this because they are so easy to work with.
Once they are dipped and pressed, I roll them up and place in the pan. If there is any egg or bread crumb mixture left after all the cutlets are breaded, I mix it together to form a paste and spread on the tops of the rolled chicken. This time I only had enough paste to do a few of them.
I add olives, prunes, lemon wedges, lemon zest, rosemary and sage all around the pieces of rolled chicken. I then add a final splash of olive oil on top.
This is a close up of the final splash of oil. I don't think it's possible to use too much olive oil ever but you just need a little more here. I cook this for about an hour at 325-350, covered with foil. The aroma from the rosemary fills the kitchen and is fabulous.
Bon Appetit.
Clare.