Ground Chicken Roulade with Spinach, Feta, and Sun-Dried Tomato Cream Sauce

Preheat your oven to 375°F (190°C). In a large skillet, heat 1 tablespoon of olive oil over medium heat and sauté 2 cups of fresh spinach until wilted, about 2-3 minutes.

Remove the spinach from the skillet and let it cool slightly. In a mixing bowl, combine 1 pound of ground chicken, the sautéed spinach, 1/2 cup of crumbled feta cheese, and 1/4 cup of chopped sun-dried tomatoes.

Season the mixture with salt and pepper to taste, and mix until well combined. On a large piece of parchment paper, spread the ground chicken mixture into a rectangle, about 1/2 inch thick.

Using the parchment paper, carefully roll the chicken mixture into a log shape, sealing the edges as you go.

Place the roulade seam-side down on a baking sheet lined with parchment paper. Bake in the preheated oven for 30-35 minutes, or until the internal temperature reaches 165°F (74°C).

While the roulade is baking, prepare the cream sauce by combining 1 cup of heavy cream, 1/4 cup of grated Parmesan cheese, and 1 tablespoon of chopped fresh basil in a saucepan over medium heat.

Stir until the cheese is melted and the sauce is heated through, about 5 minutes. Once the roulade is cooked, remove it from the oven and let it rest for 5 minutes before slicing.

Serve the sliced roulade drizzled with the sun-dried tomato cream sauce and garnish with additional fresh basil if desired.