This is a really flavorful dish that makes for a nice dinner or weekend lunch.
Salt (to taste)
Pepper (to taste)
Start by butterflying a full chicken breast, then separate it so that you have two breasts. Place one of the breasts between two pieces of plastic wrap, then pound the chicken breast flat. Pound it into a thin, squarish shape (it’s not important for it to be perfectly square), and be careful not make holes in the chicken. Repeat this for all of your chicken breasts, then set them aside for later.
Allow this to cool for a bit (it’s okay if it’s still a bit warm), then mix in chunks of feta cheese and chopped artichokes, and adjust seasoning as needed.
Once your filling is ready, place one of your chicken breasts on a work surface, then add a thick line of filling parallel to the length of what your roulade is going to be. Also, add the filling toward the end of the chicken breast (rather than toward the center), and leave a little edge of chicken beyond your filling.
Next, roll your chicken breast over the filling and tuck in the edge. Then finish rolling your chicken. The shape also doesn’t have to be super precise at this point. The main goal is to make sure that there aren’t any gaps where filling is exposed (except the ends – you can close those off if you like.
When the chicken is rolled, place it on one end of a new piece of plastic wrap, then roll it up like a burrito. It’s a good idea to have enough plastic wrap to make at least two layers surrounding the roulade as well.
Next, hold the ends of the plastic wrap and roll the main portion of your roulade as if you were rolling a rolling pin. You’ll notice that the roulade starts to get tighter and the shape starts to become more consistent. Keep rolling (it’ll take a few passes) until it’s moderately tight and has a nice consistent shape.
When it’s ready, tie off the ends with string to keep the plastic wrap from unraveling, and repeat the process for your other roulades.
Next, gently boil (not a vigorous boil) your wrapped roulades for approximately 15-20 minutes, then allow to cool. When they’ve cooled a bit, place them in a refrigerator to cool and firm up (30 minutes to an hour).
When the roulades are cooked, remove them from the pan, then add minced onion and garlic, and cook until they are caramelized.
Next, deglaze with white wine and reduce it. When your pan sauce has thickened, lower the heat and add a knob of butter. Stir your sauce to bring it together, then season with salt and pepper, and a few spinach leaves (and let them wilt). Then, when the sauce is done, finish with a bit of lemon juice to brighten the flavor.
Finish by slicing your roulade into even segments, then spoon your sauce over it, and add chopped parsley.