Chicken roulades with nettles

Finely chop the shallots and garlic. Wash the nettles and spinach. Pick only the leaves from the nettles and discard the hard stems. Cut the nettles into smaller pieces.

Heat a tablespoon of oil in a pan and sauté the shallots and garlic until translucent. Then add the spinach and nettles and simmer for a few minutes. Remove from heat and let cool. Then season with nutmeg, salt, and pepper. Add the egg and mix.

Preheat the oven to 200 °C.