In preparation of a busy week, I made lunch for the week. I decided at the grocery store to make some sort of chicken & rice. I didn’t want it to be boring so I thought of doing a stuffed chicken, and moved from there to a roulade of sorts- chicken filets layered with proscuitto, provolone, spinach, then rolled, seared & baked until cooked through, then sliced to show off how pretty the inside is.
Here’s how to do it:
Take a chicken breast, and pound it out. Great stress reliever.
Layer on some provolone
Then some thawed frozen spinach that’s been patted dry
Roll and secure with toothpicks, season with salt & pepper.
Heat a tablespoon of olive oil in a large oven-proof saute pan and brown chicken on all sides
Put pan in a preheated oven (350 degrees F) to cook chicken through for about 30-35 minutes
Let sit for a few minutes so you don’t loose all the cheese when you slice it up! Et, voila! Chicken roulade.