Prosciutto, Spinach and Feta Chicken Roulade

• 2 chicken breasts
• 1/4 onion, minced
• 1 clove garlic, minced
• 1/2 box frozen chopped spinach, thawed and drained
• 1/2 cup feta, crumbled or chopped
• 1 tbsp chopped parsley
• 3 tsp seasoned bread crumbs
• 4 slice prosciutto
• 1 salt and pepper to taste
• 1 olive oil

1. Saute onions in 1 tablespoon of olive oil until softened, about 6 minutes.
2. Add chopped spinach, garlic and season with salt and pepper; cook about 3 minutes then set aside and let cool.
3. While spinach mixture is cooling, place a butterflied chicken breast between 2 sheets of wax paper and using a meat mallet pound away from your body until chicken is about 1/4 of an inch thickness.
4. Season with salt and pepper.
5. Add feta and parsley to cooled spinach mixture, if it looks too dry add 1 to 2 teaspoons water.
6. Lay two slices of prosciutto on flatten chicken breast.
7. Spread half of the spinach mixture on top of prosciutto and sprinkle with 1 1/2 teaspoons of seasoned bread crumbs.
8. From shortest end, tightly roll up chicken tucking in any spinach mixture that may fall out.
9. Secure seam with tooth picks or kitchen twine.
10. Heat 1 tablespoon of olive oil over medium-high heat once oil is shimmering add roulades seam side down cook for 3 minutes or until golden brown, flip and cook other side for 3 more minutes.
11. Transfer to baking sheet and cook in 350F oven for 10-12 minutes.
12. Remove tooth picks or twine before slicing.
13. Slice on a bias and serve.

chicken breasts, onion, clove garlic, spinach, feta, parsley, bread crumbs, salt, olive oil

Taken from cookpad.com/us/recipes/352741-prosciutto-spinach-and-feta-chicken-roulade (may not work)