Festive Chicken Roulade with Prosciutto, Parmesan, and Spinach

INSTRUCTIONS

• 1
  Preheat the oven to 185–190 °C and prepare a baking dish (30 cm × 40 cm).
• 2
  Finely chop the onion and garlic. Then prepare a large pan and heat olive oil over medium heat. Once hot, add the onion and garlic to the pan and sauté for 2–3 minutes. Then add the baby spinach, season with salt and pepper, add a splash of water, and simmer for 1 minute. Turn off the heat and leave the mixture in the pan.
• 3
  Now start preparing the roulade. Prepare 2 sheets of aluminum foil (each measuring 60–70 cm × 29 cm) and place them on the work surface with the shorter sides facing you so that they overlap by 10 cm – this will create 1 sheet measuring 60–70 cm × 48 cm with the shorter side facing you. Spread the chicken breasts horizontally in a continuous layer in the middle (leave 15–20 cm free from the bottom and top edges of the foil) and season the meat with salt and pepper. Spread the spinach from the pan over half of the meat, lay the prosciutto horizontally on top, and sprinkle everything with Parmesan.
• 4
  Then roll the entire sheet of meat from left to right, wrap the resulting roulade in foil, and tightly twist and fold the loose edges. Place the roulade in the baking dish, add broth, and bake for 60–65 minutes at 185–190 °C.
• 5
  After the specified time, remove the roulade from the foil, increase the oven temperature to 220–225 °C, and bake for another 15–20 minutes. Once the roulade has a light golden color, remove it from the oven and serve.