Hearty Poultry Roulades

Ingredients

• 4 chicken breast fillets (about 120 g)
• Salt
• Pepper
• 1 handful young spinach
• 4 slices Parma ham
• 80 g Sheep Cheese
• 1 tbsp plant oil
• 150 ml poultry stock
• 0.5 tsp cornstarch

Instructions

1. 1.

   Rinse the chicken breasts, pat dry, slice lengthwise, open and flatten with a hammer. Season with salt and pepper. Wash, trim, and spin dry the spinach. Spread on the chicken fillets, top each with a slice of ham and crumble the sheep cheese over it. Fold in the sides and roll up the roulades. Secure with toothpicks. Season again with salt and pepper and brown all sides in hot oil in a pan. Remove from the pan and deglaze the fond with the stock. Whisk the cornstarch with a little water and use to lightly thicken the pan juices. Adjust seasoning with salt and pepper, return the roulades to the pan, cover and simmer gently for about 10 minutes.

2. 2.

   Remove the roulades from the pan, take out the toothpicks, slice diagonally and arrange on plates. Drizzle sauce around and serve.

3. 3.

   Serve with vegetables as desired.