Prosciutto, Spinach and Feta Chicken Roulade

Name: Prosciutto, Spinach and Feta Chicken Roulade
Total time: 2100 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 chicken breasts; 1/4 onion, minced; 1 clove garlic, minced; 1/2 box frozen chopped spinach, thawed and drained; 1/2 cup feta, crumbled or chopped; 1 tbsp chopped parsley; 3 tsp seasoned bread crumbs; 4 slice prosciutto; 1 salt and pepper to taste; 1 olive oil

shannalee83 @cook_3826115

Oklahoma City, Oklahoma

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shannalee83 @cook_3826115

Oklahoma City, Oklahoma

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Ingredients

35 mins

2 servings

2chicken breasts
1/4onion, minced
1 clovegarlic, minced
1/2 boxfrozen chopped spinach, thawed and drained
1/2 cupfeta, crumbled or chopped
1 tbspchopped parsley
3 tspseasoned bread crumbs
4 sliceprosciutto
1salt and pepper to taste
1olive oil

Saved

Steps

35 mins

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.