Festive Chicken Roulade with Cured Ham, Parmesan, and Spinach

Preheat the oven to 185–190 °C and prepare a suitable baking dish (approx. 30 cm × 40 cm).

Finely chop the onion and garlic. Heat the olive oil in a large pan over medium heat. Sauté the onion and garlic until translucent for 2–3 minutes. Add the baby spinach, season with salt and pepper, pour in water, and sauté for about 1 minute until the spinach wilts. Remove the pan from the heat.

For the roulade, lay out two sheets of aluminum foil (each approx. 60–70 cm long) on the work surface so that they overlap by about 10 cm along the long sides. Arrange the pounded chicken breasts in the center to form a continuous surface (leaving an edge of approx. 15–20 cm at the top and bottom). Season the meat with salt and pepper. Spread the spinach mixture over half of the meat, place the cured ham on top, and generously sprinkle everything with Parmesan.