Recipe For Chicken Breast Roulade

Instructions

1. Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it with cooking spray.

2. Using a sharp knife, carefully butterfly the chicken breasts by slicing them horizontally but not cutting all the way through. Open each breast like a book and gently pound them to an even thickness using a meat mallet or rolling pin.

3. In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the spinach and garlic until the spinach is wilted, about 2-3 minutes. Remove from heat and set aside.

4. In a small bowl, combine the sun-dried tomatoes and mozzarella cheese.

5. Spread the spinach mixture evenly over the opened chicken breasts, then sprinkle the sun-dried tomato and cheese mixture on top.

6. Carefully roll up each chicken breast, starting from one end to the other, and secure the seams with toothpicks to keep the fillings in place.

7. Season the outside of the roulades with salt, pepper, and any additional herbs or spices you prefer.

8. In the same skillet used for the spinach, heat the remaining olive oil over medium-high heat. Brown the chicken roulades on all sides, about 2-3 minutes per side.

9. Transfer the browned roulades to the prepared baking dish and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

10. Once done, remove the chicken roulades from the oven and let them rest for a few minutes before slicing. Remember to remove the toothpicks before serving.