Created by Bergy on February 25, 2012
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