Step by step

Method

6 steps

1. 1

   Heat the oven to 375°F. Butterfly 2 large chicken breasts by slicing horizontally almost through, then open them like a book. Pound them between plastic sheets to an even ¼-inch thickness.

2. 2

   Season both sides with salt and pepper. Spread ½ cup softened cream cheese over the inside, leaving a ½-inch border, then add 1 cup chopped spinach, ¼ cup grated Parmesan, and a pinch of garlic powder.

3. 3

   Roll each breast tightly from the long side. Tie each roll with kitchen twine in 3 places, or secure it with toothpicks placed crosswise. Pat the outside dry.

4. 4

   Heat 1 tablespoon oil in an oven-safe skillet over medium-high. Sear the roulades for 2–3 minutes on each side, turning until the outside is browned.

5. 5

   Transfer the skillet to the oven and roast 18–22 minutes, until the center reaches 165°F. A knife should meet light resistance, and the juices should run clear.

6. 6

   Move the rolls to a board and rest 8 minutes. Remove the twine or toothpicks, slice into rounds, and spoon over the pan juices.