Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Pound chicken breast until about 1/4 inch thick. This can be done easily between 2 sheets of plastic wrap or in a reusable large storage bag with a metal mallet. Place pounded chicken on plate. Season chicken with salt and pepper.
In small skillet, on medium heat, add olive oil and sauté garlic and shallots until very slightly browned. Take off heat and let cool.
Add cooled garlic and shallots along with minced parsley to butter and mash together with a fork until completely mixed through. Place in fridge.
Add 1 tsp of butter to small skillet, melt butter on medium heat and add spinach. Stir until spinach is just slightly wilted. Take off heat and put spinach in bowl.
Set up 2 bowls for dipping the chicken. One with the beaten eggs, another with the brown rice flour and the almonds mixed together.
Take one of the chicken breasts and place ¼ of the butter mixture and ¼ of spinach in the middle. Roll up the chicken and tuck in or pinch the sides to seal as best possible. Then dip the rolled chicken in egg and then roll in flour almond mixture until completely covered. Do this with all 4 breasts.
Cook in large skillet over medium heat with 1 tbsp olive oil and 1 tbsp butter. Cover skillet for more even cooking. Each roll will take approximately 15 to 20 minutes to cook. Chicken is done when the juices are clear and there is no hint of pink.