Ham, Spinach and Ricotta Stuffed Chicken Breast Roulade

Raw materials

Pound the breast to an even thickness so it rolls cleanly and cooks evenly.

Chicken Boneless Breast

450 g · 1 pack · 13% off

₹279₹320

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Chicken Smoked Ham

150 g · 1 pack · 10% off

₹225₹250

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Method

Squeeze the spinach very dry or the filling turns watery and leaks.

1. 01
   Get set

   Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. Check the pack for storage and serving instructions. Keep it chilled until you use it. Heat the oven to 200 °C.

2. 02
   Flatten

   Butterfly each breast to open like a book. Place between sheets of cling film and pound to about 1 cm thick.

3. 03
   Mix the filling

   Mix the ricotta, spinach, parmesan, garlic, nutmeg, salt and pepper.

4. 04
   Fill and roll

   Season the chicken. Lay ham slices on each piece, spread the filling and roll up tightly. Secure with toothpicks or kitchen twine.

5. 05
   Sear

   Heat the oil and butter in an ovenproof pan. Brown the rolls for 2 to 3 minutes per side.

6. 06
   Finish in the oven

   Transfer to the oven for 15 to 18 minutes. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer. Rest for 5 minutes.

7. 07
   Pan sauce and slice

   Add the stock to the pan, scrape up the browned bits and reduce for 3 minutes. Stir in the butter and lemon. Slice the rolls and spoon the sauce over.

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