Chicken Roulade

Instructions

1. Prepare the chicken
   Place each chicken breast between two sheets of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet or heavy skillet. Season both sides with salt and pepper.
2. Make the filling
   In a medium bowl, combine the softened cream cheese, chopped spinach, sun-dried tomatoes, mozzarella cheese, minced garlic, and chopped herbs. Mix well until thoroughly combined.
3. Roll the chicken
   Spread an equal amount of the filling over each flattened chicken breast, leaving a 1/2-inch border around the edges. Starting from the narrower end, roll up each chicken breast tightly, tucking in the sides as you go. Secure with toothpicks or kitchen twine.
4. Sear the roulades
   Heat olive oil in a large ovenproof skillet over medium-high heat. Add the chicken roulades and sear on all sides until golden brown, about 2-3 minutes per side.
5. Finish cooking
   Add the white wine or chicken broth to the skillet. Transfer the skillet to a preheated 375°F (190°C) oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
6. Rest and slice
   Remove the chicken from the oven and let rest for 5 minutes. Carefully remove the toothpicks or twine. Slice each roulade crosswise into medallions, about 1-inch thick.
7. Prepare the sauce
   While the chicken is resting, place the skillet over medium heat and reduce the cooking liquid by half to create a flavorful sauce. Spoon the sauce over the chicken medallions before serving.