How to Cook Perfect Prosciutto, Spinach and Feta Chicken Roulade

Prosciutto, Spinach and Feta Chicken Roulade. Chicken roulade is a fancy way of saying a chicken roll up, which is precisely what these are. Chicken pinwheels filled with tender spinach, tangy feta and sweet sun dried tomatoes, does it get better than that? These are easy enough for a weeknight dinner, yet fancy enough for dinner guests.

If you don't like pesto, you could easily use fresh spinach leaves, or you could put in a spinach & artichoke spread. For you bacon lovers, when you roll up the chicken, wrap a strip of bacon tightly around it and wrap in plastic wrap. While the chicken roulade is hardening in the freezer, prepare the tomato demi-glace. You can cook Prosciutto, Spinach and Feta Chicken Roulade using 10 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Prosciutto, Spinach and Feta Chicken Roulade

1. It's 2 of chicken breasts.
2. You need 1/4 of onion, minced.
3. Prepare 1 clove of garlic, minced.
4. You need 1/2 box of frozen chopped spinach, thawed and drained.
5. Prepare 1/2 cup of feta, crumbled or chopped.
6. Prepare 1 tbsp of chopped parsley.
7. Prepare 3 tsp of seasoned bread crumbs.
8. Prepare 4 slice of prosciutto.
9. Prepare 1 of salt and pepper to taste.
10. It's 1 of olive oil.

In a saucepan, saute garlic and then deglaze the pan with the wine. Slice each chicken roll to expose the stuffed interior. Place mashed potatoes in center of each plate, drizzle white truffle oil over the potatoes. This Pavlova roulade has it all.

Prosciutto, Spinach and Feta Chicken Roulade instructions

1. Saute onions in 1 tablespoon of olive oil until softened, about 6 minutes..
2. Add chopped spinach, garlic and season with salt and pepper; cook about 3 minutes then set aside and let cool..
3. While spinach mixture is cooling, place a butterflied chicken breast between 2 sheets of wax paper and using a meat mallet pound away from your body until chicken is about 1/4 of an inch thickness. Season with salt and pepper..
4. Add feta and parsley to cooled spinach mixture, if it looks too dry add 1 to 2 teaspoons water..
5. Lay two slices of prosciutto on flatten chicken breast..
6. Spread half of the spinach mixture on top of prosciutto and sprinkle with 1 1/2 teaspoons of seasoned bread crumbs..
7. From shortest end, tightly roll up chicken tucking in any spinach mixture that may fall out..
8. Secure seam with tooth picks or kitchen twine..
9. Heat 1 tablespoon of olive oil over medium-high heat once oil is shimmering add roulades seam side down cook for 3 minutes or until golden brown, flip and cook other side for 3 more minutes..
10. Transfer to baking sheet and cook in 350°F oven for 10-12 minutes. Remove tooth picks or twine before slicing. Slice on a bias and serve..

These delightful feta and spinach chicken roulades are flavourful and easy to make. Serve with bread, rice or pasta. Spread the feta and spinach mixture thinly over each chicken breast. Roll up tightly and secure with kitchen string. In a frying pan, heat the oil and brown the roulades on all sides.