Spinach and Gruyere Chicken Cordon Bleu Roll-Ups

Preparación

1. 1

   Preheat the oven to 200°C (400°F). Line a baking sheet or shallow baking dish with parchment paper.

2. 2

   Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, stirring continuously.

3. 3

   Add the spinach and cook for 2–3 minutes, stirring, until wilted. Transfer it to a plate, let it cool slightly, and squeeze out any excess moisture.

4. 4

   Arrange the thin chicken breasts on a clean work surface. Season both sides with the dried thyme, salt, and black pepper.

5. 5

   Place sliced turkey ham over each chicken breast, leaving a small border around the edges. Divide the Gruyere cheese and cooked spinach evenly among the pieces.

6. 6

   Starting at a short end, roll each chicken breast tightly around the filling. Position each roll seam-side down; secure with toothpicks if necessary.

7. 7

   Place the flour in a shallow dish. Beat the egg in a second shallow dish, and place the panko breadcrumbs in a third dish.

8. 8

   Coat each chicken roll lightly in flour and shake off the excess. Dip it into the beaten egg, then coat it evenly with panko breadcrumbs.