Chicken Breast Roulade

Method

1. Preheat the oven to 200°C (390°F) and line a baking dish with parchment paper.
2. Place the chicken breast between two sheets of plastic wrap and pound it evenly to a thin, flat layer suitable for rolling.
3. Layer the spinach, mozzarella, and sun-dried tomatoes evenly across the surface of the flattened chicken breast, leaving a small border at the edges.
4. Carefully roll the chicken breast tightly into a roulade, securing the seam side down, and tie it with kitchen twine at intervals to hold its shape during cooking.
5. Place the roulade seam-side down in the prepared baking dish and roast in the preheated oven for 22 minutes, or until the chicken is cooked through and the surface is golden.
6. Remove the roulade from the oven, discard the twine, and allow it to rest for 5 minutes before slicing into even rounds and serving.