Lemon-Thyme Chicken Roulade with Spinach and Goat Cheese

Preheat your oven to 375°F (190°C). 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 skillet over medium heat, add 1 tablespoon of olive oil and sauté the minced garlic until fragrant, about 1 minute.

Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes, then remove from heat and let cool slightly.

In a mixing bowl, combine the sautéed spinach, crumbled goat cheese, lemon zest, and 1 tablespoon of fresh thyme.

Season the chicken breasts with salt and pepper on both sides. Spread an even layer of the spinach and goat cheese mixture over each chicken breast, leaving a small border around the edges.

Carefully roll each chicken breast tightly, starting from one end, and secure with kitchen twine or toothpicks.

Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken roulades on all sides until golden brown, about 3-4 minutes per side.

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 (74°C).

Remove the chicken from the oven and let it rest for 5 minutes before slicing. Serve the roulades sliced into medallions, garnished with fresh thyme and lemon wedges for a beautiful presentation.