Herb-Infused Chicken Roulade with Roasted Garlic and Spinach Cream Sauce

Begin by preheating your oven to 375°F. Next, place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch.

In a mixing bowl, combine the chopped fresh herbs, sun-dried tomatoes, and goat cheese, mixing until well incorporated.

Spread the herb mixture evenly over each chicken breast, leaving a small border around the edges. Carefully roll each chicken breast tightly, starting from the narrow end, and secure with kitchen twine or toothpicks.

Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken roulades and sear them for about 3-4 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

While the chicken is baking, prepare the roasted garlic and spinach cream sauce. In a small saucepan, melt the butter over medium heat and add the roasted garlic, cooking for 1-2 minutes until fragrant.

Stir in the heavy cream and bring to a gentle simmer. Add the fresh spinach and cook until wilted, about 2-3 minutes.

Season the sauce with salt and pepper to taste. Once the chicken is done, remove it from the oven and let it rest for 5 minutes before slicing.

Serve the sliced roulades drizzled with the roasted garlic and spinach cream sauce, garnished with additional fresh herbs if desired.