Festive Chicken Roulade with Prosciutto, Parmesan, and Spinach
100 min
Under an hour
Sezamo
O ruladă de pui spectaculoasă, perfectă pentru mesele festive sau un prânz special în familie. Pieptul de pui fraged este umplut cu un amestec savuros de spanac baby, parmezan maturat și prosciutto crudo, apoi copt la perfecțiune până devine auriu. O combinație clasică de arome mediteraneene care va impresiona orice invitat.
Ingredients
Preparation method
Preparing the Filling
Preheat the oven to 185–190 °C and prepare an oven-safe dish (approximately 30 cm × 40 cm).
Finely chop the onion and garlic. In a large pan, heat the olive oil over medium heat. Sauté the onion and garlic for 2–3 minutes. Add the baby spinach, season with salt and pepper, pour in the water, and simmer for 1 minute. Turn off the heat and leave the mixture in the pan.
Assembling the Roulade
Prepare two sheets of aluminum foil (approximately 60–70 cm long) and place them on the work surface so that they partially overlap, forming a solid base. Place the chicken breast (previously pounded to a thickness of 0.5 cm) in the center of the foil, forming an even layer. Season the meat with salt and pepper. Distribute the spinach evenly over the meat, place the prosciutto slices on top, and sprinkle with grated Parmesan.
Chef's tip
For an even juicier roulade, you can add a little butter over the meat before rolling it.
Serve the roulade with creamy mashed potatoes or grilled vegetables.
60 min
Under an hour
