Step by Step Instructions

Step 1

Lay a long piece of plastic wrap on top of your chopping board. Place the chicken breasts on top of the plastic wrap. Using a sharp knife, carefully make a cross section cut, making sure you do not slice all the way through. You are trying to turn a thick piece of chicken breast into a larger and thinner piece. Repeat with the other piece of meat.

Step 2

Cover the chicken breasts with another piece of plastic wrap and flatten the meat with a rolling pin or a meat mallet. Try to make sure the meat is of even thickness. Once this is done, set aside.

Step 3

In a frying pan, sauté garlic and shallots in a bit of olive oil and butter until they are soft.

Step 4

Add in the spinach and quickly stir around to wilt the leaves. Spoon into a bowl and let cool.

Step 5

Season the chicken breasts with salt and pepper.

Step 6

Then lay Serrano ham and Mozzarella cheese onto the chicken breasts. Spoon the spinach mixture on top of the cheese and start rolling the chicken breast as if you were making sushi.

Step 7

Using the plastic wrap to help you roll. Make sure the chicken breasts are tightly rolled.

Step 8

Secure the end with some toothpicks. Repeat with the other breast.

Step 9

In the same sauté pan, add in some olive oil and brown all sides of the chicken roulade, about 3-4 minutes.

Step 10

Place the chicken roulades onto a baking tray and cook in a 200°C oven for another 10-12 minutes or until cooked through.

Step 11

In the same pan, add in the white wine and broth to deglaze the pan, scraping up any brown bits, until reduced by half (around 5 mins).

Step 12

Add lemon juice, salt, sugar and pepper to taste.

Step 13

Stir in chopped parsley. Turn off heat.

Step 14

Once the chicken is ready, take it out of the oven and let it rest for 5 minutes before cutting into slices. Place slices on serving platter.

Step 15

Spoon over sauce.

Step 16

Ready to serve