Stuffed Chicken Roulade

In a skillet, heat 1 tbsp olive oil over medium heat.

Add garlic and sauté briefly.

Add spinach and cook until wilted. Remove from heat.

Let cool slightly, then mix with ricotta, Parmesan, mozzarella, nutmeg, salt, and pepper.

Butterfly each chicken breast by slicing horizontally (but not all the way through) and open it like a book.

Place between two sheets of parchment or plastic wrap and pound to ¼-inch thickness with a meat mallet or rolling pin.

Season with salt and pepper on both sides.

Spread a thin layer of filling over each pounded breast, leaving a border at the edges.

Roll up tightly from the short end like a jelly roll.

Secure with butcher’s twine or toothpicks to keep it intact.

Preheat oven to 375°F (190°C).

Heat 1 tbsp oil in an oven-safe skillet over medium-high.

Sear roulades on all sides until golden (about 6–8 minutes total).

Transfer skillet to oven and roast for 12–15 minutes, or until internal temp reaches 165°F (74°C).

Let rest 5 minutes before slicing.

While the chicken rests, place the skillet back on medium heat.

Sauté shallot in the drippings until translucent.

Deglaze with white wine and reduce by half.

Add stock and reduce slightly.

Stir in cream and Dijon mustard. Simmer 3–4 minutes.

Whisk in butter to finish. Season with salt and pepper.