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 out two sheets of aluminum foil (each approx. 60–70 cm long) slightly overlapping on the work surface to create a large area. Arrange the pounded chicken breast fillets in the center of the foil to form a continuous meat surface (leaving approx. 15–20 cm margin at the top and bottom). Season the meat with salt and pepper. Spread the spinach mixture over one half of the meat, place the Parma ham on top, and generously sprinkle everything with Parmesan.