Pineapple and Pistachio Chicken Roulade with Spinach

This Chicken Roulade offers a delightful combination of flavors and textures, featuring tender chicken breast rolled with a vibrant mix of sautéed spinach, sweet pineapple, and crunchy pistachios. Each bite is a balance of savory and sweet, making it a unique yet sensible dish that looks impressive on the plate. Perfect for a dinner party or a special family meal, this recipe is both nutritious and satisfying.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup fresh pineapple, diced
• 1/4 cup pistachios, shelled and chopped
• 2 tablespoons cream cheese, softened
• 1 tablespoon olive oil
• 1 teaspoon garlic, minced
• Salt and pepper to taste
• 1 teaspoon fresh thyme or rosemary, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool slightly.
4. In a bowl, combine the sautéed spinach, diced pineapple, chopped pistachios, and cream cheese. Mix well and season with salt, pepper, and herbs.
5. Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch thick.
6. Spread the spinach and pineapple mixture evenly over each chicken breast, leaving a small border around the edges.
7. Roll the chicken tightly from one end to the other, securing with kitchen twine or toothpicks.
8. Season the outside of the roulades with salt and pepper.
9. Place the roulades seam-side down in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
10. Remove from the oven and let rest for 5 minutes before slicing. Serve warm.