Chicken Breast Roulade With Spinach And Cheese

1. 1

   Wash meat and dab with a paper towel to absorb water.

2. 2

   Lay each breast flat and carefully cut through horizontally until butterflied. Cover with plastic wrap and beat well until thinned to about 1/4-inch thick.

3. 3

   Layer each piece with spinach leaves, grated feta and Cheddar cheeses.

4. 4

   Roll with care and stuff ends with remaining cheese here and there where needed.

5. 5

   Tie across the roulade (to make an X) with string or secure with toothpicks.

6. 6

   Oil a pan add the roulade. Season with paprika, thyme and pepper then drizzle a little oil over the top and brush with a silicone brush.

7. 7

   Bake the roll in preheated oven at 180 degrees Celsius (300 F), at first covered with aluminum foil. Add half a glass of white wine and let it bake until almost done and at the end leave it uncovered to brown.

8. 8

   Serve with rice, potatoes or grilled vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.