Ingredients
4 4-oz. chicken cutlets
1 tsp. kosher salt
½ tsp. ground black pepper
½ tsp. Italian seasoning
½ cup grated Parmesan cheese
1 cup baby spinach
4 slices bacon
2 Tbsp. olive oil
½ lemon sliced
¼ cup dry white wine
Fresh flat-leaf parsley
Instructions
Preheat oven to 350F. Place chicken cutlets on a cutting board. Sprinkle cutlets evenly with salt, pepper, Italian seasoning, and Parmesan; top evenly with spinach. Starting with one end, roll chicken to encase cheese and spinach, forming a spiral. Wrap each roll with bacon, securing each roll with a wooden pick. (Pierce through the middle of roll to secure the bacon.)
In a medium oven-safe skillet, heat olive oil over medium-high heat. Add chicken; cook until bacon is slightly browned on three sides, about 2 minutes per side. Transfer skillet to oven; bake 20 minutes.
Remove skillet from the oven. Transfer chicken to a plate; cover with foil to keep warm. Add lemon slices and wine to skillet. Cook over medium heat until lemons are slightly browned 2 to 3 minutes. Remove from heat. Divide chicken among 4 plates; top with pan sauce. Garnish with parsley, if desired.