Ingredients:

  • 4 large boneless, skinless chicken breasts (approx. 180-200g each)
  • 1 tbsp extra virgin olive oil, divided
  • 1/2 tsp fine sea salt, plus extra for seasoning
  • 1/2 tsp freshly cracked black pepper, plus extra for seasoning
  • 1 cup whole milk ricotta cheese, drained well
  • 1 cup frozen spinach, thawed and squeezed very dry
  • 1/4 cup grated mature Parmesan cheese
  • 2 cloves garlic, finely minced
  • 1 tsp dried Italian herbs
  • 1/4 tsp nutmeg (optional)
  • 1 tbsp unsalted butter
  • 2 tbsp chicken stock (low sodium)

Instructions:

  1. Prepare the Filling: Ensure the thawed spinach is squeezed thoroughly to remove all excess moisture. In a medium bowl, combine the drained ricotta, dried spinach, Parmesan cheese, minced garlic, Italian herbs, and nutmeg. Mix well until homogenous, then season generously with salt and pepper. Set aside.
  2. Flatten the Chicken: Place a chicken breast between two sheets of plastic wrap. Using a meat mallet, pound the chicken breast evenly to about 1/4 inch (6 mm) thickness. Repeat for all four breasts. Lightly season both sides of the pounded chicken with salt and pepper.
  3. Stuff and Roll the Roulades: Place one pounded chicken breast flat. Spoon approximately 1/4 of the ricotta filling onto the center, leaving a 1-inch border. Carefully fold the sides of the chicken over the filling, then tightly roll the chicken away from you to form a cylinder (roulade). Secure the roll intact using 2-3 wooden toothpicks or kitchen twine. Repeat for the remaining breasts.
  4. Sear: Preheat your oven to 400°F (200°C). Heat 1/2 tbsp of olive oil in an oven-safe skillet over medium-high heat. Once shimmering, place the chicken roulades seam-side down in the pan. Sear for 2-3 minutes until golden brown. Carefully flip the chicken and sear the other side for 1-2 minutes.
  5. Bake: Reduce the heat, add the remaining 1/2 tbsp of olive oil and the butter to the pan. Baste the chicken briefly. Pour the chicken stock into the bottom of the pan. Transfer the skillet to the preheated oven. Bake for 18–20 minutes, or until the internal temperature reaches 165°F (74°C).
  6. Rest and Serve: Remove the pan from the oven. Tent the chicken loosely with foil and let it rest for 5–10 minutes before carefully removing the toothpicks or twine. Slice and serve.