Chicken Roulade with Spinach and Sun-Dried Tomato

Ingredients

• 2 lbboneless skinless chicken breasts(4 large breasts)
• 2 cupsfresh spinach(packed)
• 0.5 cupsun-dried tomatoes(oil-packed, drained and chopped)
• 4 clovesgarlic(minced)
• 2 tbspolive oil(divided)
• 1 tbspfresh basil(chopped)
• 1 tspfresh thyme
• 0.5 tspsalt
• 0.25 tspblack pepper
• 1 tbspDijon mustard(optional)
• Kitchen twine(for tying)

Instructions

1. Preheat oven to 400°F
2. Sauté spinach and garlic in 1 tbsp olive oil until wilted, drain excess liquid
3. Mix spinach with sun-dried tomatoes, basil, thyme
4. Butterfly chicken breasts by slicing horizontally, leaving one edge attached
5. Open like a book and pound to even 1/4-inch thickness
6. Season with salt and pepper, brush with Dijon if using
7. Spread spinach mixture evenly over each breast
8. Roll tightly and tie with kitchen twine at 1-inch intervals
9. Heat remaining olive oil in oven-safe skillet over medium-high
10. Sear roulades on all sides until golden, about 6 minutes total
11. Transfer skillet to oven and roast 20-25 minutes until internal temp reaches 165°F
12. Rest 5 minutes before removing twine and slicing into medallions