Pound the chicken breast flat and then season. (Note: the chicken is seasoned with the Trini green seasoning).

Layer each chicken breast with a 1/4 cup of cheese and the spinach leaves (about 6 or 7 leaves each). Fold and tightly roll. Secure the ends with toothpicks. Cover with plastic wrap and refrigerate for about 1 hour.

Blend together the paprika, parsley, garlic, thyme, and oregano with the bread crumbs.

Combine the milk and the egg.

Dust the the chicken with flour, dip into the milk and dredge in the bread crumbs.

Preheat the oven for 10 minutes at about 180 degrees Celsius.

Place the chicken roulades on a greased baking tray and bake for about 20 minutes.

Allow to cool. Remove the toothpicks and cut into 1" thick rolls.

Place cutlets on a serving plate and serve. Note: The cutlets may be served with any of your favorite sauce to add extra flavour.