Chicken rolls with spinach and sweet peppers

Ingredients:

• 280g frozen spinach, thawed and squeezed out
• 1 can (350g) roasted sweet peppers, drained and chopped
• 0.5 cup panko breadcrumbs
• 1/4 tbsp. grated parmesan
• 1/4 tsp smoked paprika
• 4 small chicken breasts (about 200g each)
• 2 tbsp. l. olive oil
• 1 shallot, grated or chopped
• 1/4 cup dry white wine
• 1 cup chicken broth
• 1 tbsp unsalted butter, chilled
• Chopped fresh parsley, for serving
• Special equipment: meat hammer, kitchen string

Preparation:

1. Preheat oven to 220°C.
2. In a small bowl, combine spinach, pepper, breadcrumbs, Parmesan, smoked paprika, 1/4 teaspoon salt and a few pinches of black pepper. Set aside.
3. Butterfly the chickenHolding the knife parallel to the cutting board, cut the breast down the middle, leaving about 1 cm from the other end. Open the breast like a book and flatten it with the palm of your hand. Place it between two pieces of plastic wrap and pound with a meat mallet to a thickness of just under 1 cm. Repeat with the remaining breasts.
4. Divide the spinach mixture into four portions and place one portion in the center of each chicken breast. Roll the breasts tightly around the filling and secure with kitchen string. Season with salt and pepper.
5. In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the rolls and cook until golden brown on all sides, about 6 minutes. Return the skillet to the oven and bake until an electronic meat thermometer inserted into the center of the filling registers 165°F (74°C), another 6 to 8 minutes.
6. Transfer the rolls to a cutting board and cover tightly with foil. Return the skillet to the stovetop over medium heat (be careful, the handle will be very hot). Add the shallots and cook until softened, stirring, about 1 minute. Add the wine and simmer until reduced by half, 1-2 minutes. Add the chicken broth and simmer until reduced by half, about 3 minutes. Remove from heat, stir in the butter, and season with salt and pepper.
7. Remove the string and cut the rolls into 2.5 cm thick circles. Serve drizzled with the sauce from the pan and sprinkled with parsley.