Festive Chicken Roulade with Parma Ham, Parmesan, and Spinach

Preheat the oven to 185–190 °C and prepare a baking dish (approx. 30 cm × 40 cm).

Finely chop the onion and garlic. Heat the olive oil in a large pan over medium heat. Sauté the onion and garlic until translucent for 2–3 minutes. Add the baby spinach, season with salt and pepper, deglaze with water, and let it wilt for about 1 minute. Remove the pan from the heat.

For the roulade, lay two strips of aluminum foil (each approx. 60–70 cm × 29 cm) on the work surface so that they overlap by 10 cm along the long sides. Pound the chicken breast fillets flat (approx. 0.5 cm thick) and arrange them in the middle of the foil to form a continuous surface (leaving an approx. 15–20 cm margin at the top and bottom). Season the meat with salt and pepper. Spread the spinach mixture over half of the meat, place the Parma ham on top, and sprinkle with Parmesan.