Festive Chicken Roulade with Dried Ham, Parmesan, and Spinach

Preheat the oven to 185–190 °C and prepare a baking dish (30 cm × 40 cm).

Finely chop the onion and garlic. Then prepare a large pan and heat olive oil over medium heat. Once hot, add the onion and garlic to the pan and sauté for 2–3 minutes. Then add baby spinach, season with salt and pepper, add water, and simmer for 1 minute. Then turn off the heat and leave the mixture in the pan.

Now start preparing the roulade. Prepare 2 sheets of aluminum foil (each measuring 60–70 cm × 29 cm) and place them on a work surface with the shorter sides facing you, overlapping by 10 cm – this will create 1 sheet measuring 60–70 cm × 48 cm with the shorter side facing you. Horizontally spread the chicken breasts in a continuous layer in the middle part (leave 15–20 cm free from both the bottom and top edges of the foil) and season the meat with salt and pepper. Spread the spinach from the pan over ½ of the meat, then horizontally layer the dried ham on top, and sprinkle everything with Parmesan.