Spinach Artichoke Chicken Roulade

Description

1. Heat 2 tablespoons oil in a large cast-iron skillet over medium. Add shallot; cook, stirring often, until starting to soften, about 2 minutes. Gradually add spinach; cook, stirring often, until wilted, about 3 minutes. Stir in artichoke hearts, crushed red pepper, and garlic; cook, stirring constantly, until fragrant, about 30 seconds. Transfer mixture to a large bowl; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in cream cheese, mozzarella, and Parmesan until evenly incorporated. Set aside, and let cool slightly while preparing chicken. Wipe skillet clean, and set aside.

2. Working with 1 chicken breast at a time, use a sharp knife to cut breast in half horizontally, stopping just before you reach opposite side (do not cut all the way through); open chicken breast like a book. Place butterflied breast between 2 layers of sturdy plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound breast to an even 1/8-inch to 1/4-inch thickness without tearing. (You should be able to faintly see light through chicken breast when lifted up.) Repeat process with remaining chicken breasts.

3. Stir together paprika and remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper in a small bowl. Working with 1 chicken breast at a time, sprinkle breast evenly with about 3/4 teaspoon paprika mixture; spread one-fourth of spinach mixture (about 1/3 cup) evenly over chicken, leaving a 1-inch border on all sides. Fold sides of chicken over about 3/4 inch on the long sides. Starting from the now shorter side, roll up chicken, jelly roll-style, tucking ends in as you go. Roll and wrap roulade tightly in plastic wrap, forming a tight log; twist ends of plastic wrap tightly, tucking them underneath. Repeat process with remaining chicken breasts, paprika mixture, and spinach mixture. Transfer to refrigerator, and chill for at least 1 hour or up to 24 hours.

4. Preheat oven to 350°F. Gently unwrap roulades, and secure with wooden picks, if needed to prevent unrolling. Heat remaining 2 tablespoons oil in large cast-iron skillet over medium-high. Add roulades to skillet, seam side down. Cook, turning occasionally, until browned on all sides, 6 to 8 minutes total. Remove from heat, and transfer skillet to oven. Bake in preheated oven until a thermometer inserted into thickest portion of chicken registers 160°F, 10 to 15 minutes.

5. Let chicken rest for 5 minutes. Cut into 3/4-inch-thick slices; season with additional salt to taste. Serve immediately.