Chicken Roulade with Prosciutto, Spinach, and Mascarpone – Food N Bake

Step 1: Prepare Garlic

Chop 3 cloves of garlic finely.

Step 2: Prepare Onion

Chop 1 medium onion finely.

Step 3: Sauté Onion and Garlic

Heat a pan on medium heat. Add 1 tablespoon of oil. Add the chopped onion and garlic. Sauté until translucent, about 3-4 minutes.

Step 4: Add Spinach

Add 200g of fresh spinach to the pan with the sautéed onion and garlic. Stir until the spinach wilts and reduces significantly.

Step 5: Drain Spinach Mixture

Turn off the heat. Transfer the spinach, onion, and garlic mixture to a sieve placed over a bowl. Press down with a spoon to remove excess water. Let it cool.

Step 6: Season Chicken Mince

Place 500g of chicken mince in a bowl. Add salt and black pepper to taste.

Step 7: Add Orange Zest

Grate the zest of one orange into the chicken mince.

Step 8: Add Lime Zest

Grate the zest of one lime into the chicken mince.

Step 9: Add Breadcrumbs

Add 1/2 cup of breadcrumbs to the chicken mince mixture.

Step 10: Add Parsley

Add 1/4 cup of finely chopped fresh parsley to the mixture.

Step 11: Add Egg

Crack one large egg into the bowl with the chicken mince mixture.

Step 12: Mix Chicken Mince Mixture

Mix all ingredients for the chicken mince thoroughly with your hands until well combined.

Step 13: Prepare Sun-Dried Tomatoes

Chop 1/2 cup of sun-dried tomatoes into small pieces.

Step 14: Prepare Walnuts

Roughly chop 1/2 cup of walnuts.

Step 15: Prepare Mascarpone-Spinach Filling

In a separate bowl, combine 250g of mascarpone cheese with the drained spinach, onion, and garlic mixture (from Step 5). Season with salt and pepper to taste. Mix well.

Step 16: Prepare Work Surface

Lay out a large piece of parchment paper on a clean work surface. Grease the paper with 1 tablespoon of softened butter to prevent sticking.

Step 17: Spread Chicken Mince

Place the chicken mince mixture onto the buttered parchment paper. Using a spoon or your hands, spread it evenly into a rectangular shape, about 1 cm thick.

Step 18: Layer Prosciutto

Arrange slices of 100g prosciutto over the chicken mince, overlapping slightly and leaving a small border around the edges.

Step 19: Spread Mascarpone-Spinach Filling

Evenly spread the mascarpone-spinach filling over the prosciutto layer.

Step 20: Add Sun-Dried Tomatoes

Sprinkle the chopped sun-dried tomatoes over the filling.

Step 21: Add Walnuts

Sprinkle the chopped walnuts over the filling.

Step 22: Add Cheddar Cheese

Sprinkle 100g of grated cheddar cheese over the filling.

Step 23: Add Fresh Basil

Place a handful of fresh basil leaves over the cheese.

Step 24: Roll the Roulade

Carefully lift one edge of the parchment paper and begin rolling the chicken mixture tightly into a log shape. Use the paper to help compress and shape the roulade. Once rolled, gently remove the parchment paper.

Step 25: Wrap with Bacon

Place 200g of bacon strips horizontally across the roulade, overlapping slightly, until the entire log is covered.

Step 26: Wrap Tightly in Parchment Paper

Place the bacon-wrapped roulade back onto a fresh piece of parchment paper. Roll it up tightly, twisting the ends like a candy wrapper to secure the shape.

Step 27: Chill the Roulade

Place the wrapped roulade in the refrigerator for at least 1 hour to firm up.

Step 28: Bake the Roulade

Preheat oven to 180°C (350°F). Place the wrapped roulade on a baking tray. Bake for 45 minutes.

Step 29: Prepare Lemon Butter Sauce - Melt Butter

While the roulade is chilling, prepare the lemon butter sauce. In a small saucepan, melt 100g of butter over low heat.

Step 30: Add Lemon Zest to Sauce

Add the zest of one lemon to the melted butter.

Step 31: Add Lemon Juice to Sauce

Squeeze the juice of one lemon into the butter mixture.

Step 32: Add Garlic to Sauce

Press two cloves of minced garlic into the sauce using a garlic press.

Step 33: Add Parsley to Sauce

Add 1 tablespoon of finely chopped fresh parsley to the sauce.

Step 34: Season Sauce

Season the sauce with salt and black pepper to taste. Stir well.

Step 35: Baste and Finish Baking

After 45 minutes, remove the roulade from the oven. Unwrap the parchment paper. Baste the roulade generously with the lemon butter sauce. Return to the oven for another 15 minutes, or until the bacon is crispy and golden brown.

Step 36: Slice and Serve

Let the roulade rest for a few minutes before slicing into thick rounds. Serve hot.

• Chill the roulade for at least 1 hour before baking to help it firm up and hold its shape during cooking.

• Let the roulade rest for a few minutes after baking before slicing to ensure the juices redistribute and it's easier to cut.

• Experiment with different cheeses like mozzarella or feta in the filling.

• Add other chopped vegetables like mushrooms or bell peppers to the spinach mixture.

• Replace prosciutto with other cured meats or omit for a simpler chicken flavor.