Chicken Roulade with Spinach and Feta

Steps

1. Heat the oven to 190 °C.

   2 min

2. Wilt the spinach with the grated garlic in the first spoon of oil for 3 minutes, tip it into a sieve and press it hard. A wet filling tears the roll open in the pan. Chop it and mix in the crumbled feta.

   8 min

3. Lay each breast flat and cut into the long side almost all the way through, then open it out like a book.

   6 min

4. Cover it with cling film and beat it to an even 1 cm with the flat of a pan.

   5 min

5. Season both sides with salt, pepper and thyme. Spread a quarter of the filling over the meat, leave 1 cm clear at the far edge and roll it up tightly from the near side. Tie each roll twice with kitchen string.

   8 min

6. Brown the rolls in the second spoon of oil in an ovenproof pan, 2 minutes on each of the four sides.

   8 min

7. Move the pan to the oven and roast 15 minutes, until the middle of a roll reads 74 °C.

   15 min

8. Rest the rolls 5 minutes, cut the string off, squeeze the lemon over them and slice each roll into three.

   5 min

Serving suggestion

Slice the rolls at an angle so the spiral shows on the plate.

Storage

Three days in the fridge. Cold slices are good in a sandwich.

Notes

No string at hand? Set the rolls seam down in the pan and do not turn them for the first two minutes.