Festive Chicken Roulade with Cured Ham, Parmesan, and Spinach

Name: Festive Chicken Roulade with Cured Ham, Parmesan, and Spinach
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Österreichische Küche
Ingredients: 700 g chicken breast without skin (pounded to 0.5 cm thickness); 30 g Parmesan (finely grated); 50 g cured ham (e.g., Prosciutto); 200 g fresh baby spinach; 70 g white onion (finely diced); 2 garlic cloves (finely chopped); 1 tbsp extra virgin olive oil; 50 ml water; 300 ml chicken broth (stock); Salt; Ground black pepper; Aluminum foil

6 servings

Under an hour

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Ingredients

700 g chicken breast without skin (pounded to 0.5 cm thickness)
30 g Parmesan (finely grated)
50 g cured ham (e.g., Prosciutto)
200 g fresh baby spinach
70 g white onion (finely diced)
2 garlic cloves (finely chopped)
1 tbsp extra virgin olive oil
50 ml water
300 ml chicken broth (stock)
Salt
Ground black pepper

Equipment

Aluminum foil

Preparation

1
Preheat the oven to 185–190 °C and prepare a suitable baking dish (approx. 30 cm × 40 cm).
2
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.
3
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 about 15–20 cm margin 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.
4
Carefully roll up the meat from left to right. Tightly wrap the resulting roulade in aluminum foil and twist the ends firmly like a candy wrapper. Place the roulade in the baking dish, pour the chicken broth underneath, and cook in the oven at 185–190 °C for approx. 60–65 minutes.
5
After cooking, carefully unwrap the roulade from the foil. Increase the oven temperature to 220–225 °C and bake the roulade uncovered for another 15–20 minutes until it turns a beautiful golden brown. Let it rest briefly before slicing and serving.

Gurkerl Küche

Servieren Sie die Roulade mit Petersilerdäpfeln oder einem cremigen Risotto. Der Bratensaft aus der Form eignet sich hervorragend als Basis für eine feine Sauce. Ein Glas gut gekühlter Grüner Veltliner rundet das Gericht perfekt ab.