Keto Chicken Roulade with Spinach and Sun-Dried Tomato Cream

Preheat your oven to 375°F. Lay the chicken breasts flat on a cutting board and gently pound them to an even thickness using a meat mallet.

In a mixing bowl, combine the cream cheese, chopped spinach, sun-dried tomatoes, garlic powder, salt, and pepper until well blended.

Spread the cream cheese mixture evenly over each chicken breast, leaving a small border around the edges.

Carefully roll each chicken breast tightly from one end to the other, securing the filling inside. Use kitchen twine to tie the roulades at intervals to keep them secure during cooking.

Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken roulades 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 sun-dried tomato cream sauce by combining heavy cream, sun-dried tomatoes, and Italian seasoning in a small saucepan over medium heat.

Simmer the sauce for 5-7 minutes until it thickens slightly, stirring occasionally. 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 sun-dried tomato cream sauce and garnish with fresh basil leaves.