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1. Preheat the oven to 200°C (400°F). Slice each chicken breast horizontally almost through and open like a book, or butterfly it. Cover with plastic wrap and pound to an even 1 cm (0.4 in) thickness. Season both sides with kosher salt, black pepper and dried oregano.
4 pieces Boneless skinless chicken breasts,
1 tsp Dried oregano,
1.5 tsp Kosher salt,
0.8 tsp Black pepper
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2. Mince the garlic. Heat 1 tbsp of the olive oil in a large oven-safe skillet over medium heat, add the garlic and cook 30 seconds until fragrant. Add the baby spinach in handfuls and cook 2 minutes until wilted. Transfer to a colander, cool slightly, then squeeze out all excess moisture and chop finely.
5 oz Fresh baby spinach,
4 clove Garlic,
1 tbsp Olive oil
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3. Mix the chopped spinach with the feta cheese and cream cheese until cohesive. Zest one lemon into the mixture and stir well.
0.8 cup Feta cheese, crumbled,
2 tbsp Cream cheese, softened,
2 pieces Lemon
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4. Spread the filling evenly over each flattened chicken breast, leaving a 1 cm border. Roll up tightly from the short end and secure with toothpicks or kitchen twine.
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5. Wipe out the skillet and heat the remaining olive oil over medium-high heat. Sear the roulades 2 to 3 minutes per side until golden brown all over. Transfer the skillet to the oven and roast 18 to 22 minutes, until the chicken reaches 74°C (165°F) in the center.
1 tbsp Olive oil
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6. Move the roulades to a cutting board, tent loosely and rest for 8 minutes while you make the sauce.
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7. Carefully place the hot skillet over medium heat on the stovetop. Pour in the chicken stock and juice of both lemons, scraping up the browned bits. Simmer 4 to 5 minutes until reduced by half and lightly syrupy, coating the back of a spoon.
2 pieces Lemon,
0.8 cup Chicken stock
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8. Reduce the heat to low and whisk in the cold butter a few cubes at a time, moving the pan on and off the heat, until the sauce is glossy and silky. Do not let it boil. Taste and adjust seasoning.
4 tbsp Cold unsalted butter, cubed
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9. Remove the toothpicks, slice the roulades into 2 cm (3/4 in) pinwheels, and arrange on plates. Spoon the lemon butter sauce over the top and garnish with fresh parsley.
2 tbsp Fresh parsley (garnish)
