Ingredients:

  • 4 large boneless, skinless chicken breasts (about 6 oz/170g each)
  • 2 Tbsp Olive Oil
  • Kosher Salt & Freshly Ground Black Pepper, to taste
  • 10 oz block Frozen Chopped Spinach, thawed and thoroughly squeezed dry
  • 4 oz full-fat Cream Cheese, softened
  • 1/2 cup crumbled Feta Cheese
  • 2 cloves Minced Garlic
  • 1 Tbsp Fresh Dill or Parsley, chopped
  • 6 Tbsp Unsalted Butter
  • 12 large Fresh Sage Leaves
  • 1 tsp Fresh Lemon Juice

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Thoroughly squeeze the thawed spinach using a clean tea towel or paper towels to remove all excess moisture. Excess water will ruin the filling.
  3. In a medium bowl, combine the softened cream cheese, feta, dried spinach, minced garlic, and fresh herbs. Season lightly with salt and pepper, and mix until the filling is homogenous.
  4. Place one chicken breast between two sheets of plastic wrap. Using a meat mallet, pound the chicken firmly and evenly to about a 1/4-inch (6 mm) thickness. Repeat for all four breasts. Lightly season the inside of the pounded chicken with salt and pepper.
  5. Spread about 1/4 of the filling mixture evenly over the surface of one breast, leaving a small 1/2-inch border. Starting from the narrow end, roll the chicken tightly. Secure the roll seam-side down using 2-3 toothpicks or a piece of kitchen twine. Repeat for all roulades.
  6. Heat the olive oil in an oven-safe skillet (cast iron or stainless steel) over medium-high heat. Place the roulades seam-side down in the hot pan and sear for 3-4 minutes until deeply golden brown. Turn the roulades once and continue searing for 2 minutes.
  7. Transfer the skillet immediately to the preheated oven. Bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken and transfer it to a cutting board. Tent loosely with foil and let it rest for 5 minutes. Remove the toothpicks/twine.
  8. While the chicken rests, return the same skillet (or use a new small saucepan) to medium heat. Add the unsalted butter. Allow the butter to melt, foam, and begin to turn golden brown. Swirl the pan occasionally. Once the milk solids are a nutty brown and fragrant, add the sage leaves and fry for about 30 seconds until crisp.
  9. Remove the pan from the heat. Carefully stir in the lemon juice, salt, and pepper. Serve the roulades whole or sliced, drizzled generously with the warm brown butter and crispy sage leaves.