Ground Chicken Roulade With Roasted Peppers And Spinach

Step 1: Steam the spinach for a couple of minutes to just wilt it, set aside to cool

Step 2: Mix together the ground chicken, panko crumbs, paprika, garlic powder, salt and pepper

Step 3: Place a large piece of wax paper on your counter. This will help you when you roll the roulade. Spray it well with oil so the chicken will not stick. You may use plastic wrap instead of the wax paper

Step 4: Spread out the ground chicken on the wax paper in a rectangle until it is just a bit over 1/4 inch thick about 1 foot by 8 inches. Try to have the chicken spread evenly so there are no missing spots

Step 5: Drizzle the parmesan cheese and parsley evenly over the chicken

Step 6: Slice the roasted red peppers and place them over the cheese and parsley, then add the spinach and finally the riccota cheese

Step 7: Now the fun begins. Using the wax paper start to roll the chicken. You will roll from the bottom of the wide end. Move the chicken up and over gently using the wax paper to hold it together jelly roll style. Spray with oil

Step 8: Carefully move the roulade from the wax paper over onto a a baking tray, cover well with foil

Step 9: Refrigerate it for about an hour, longer if you wish

Step 10: Pre heat the oven to 400f

Step 11: Place roulade covered in foil on an oven proof tray and bake for 40 minutes Remove foil and bake for a further 10 minutes to brown the outside

Step 12: Remove from oven, let it rest for 10 minutes, and slice the roulade and serve Enjoy I hope