Spinach and Sun-Dried Tomatoes Stuffed Chicken Roulade: A Flavorful Delight

Preheat the oven to 375°F (190°C).
Place the chicken breasts between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness (about 1/2 inch thick).
Season both sides of the chicken breasts with salt, pepper, garlic powder, and onion powder.
Make the Filling:

In a medium bowl, combine the chopped spinach, sun-dried tomatoes, cream cheese, Parmesan cheese, and fresh basil (if using). Stir well until the mixture is evenly combined and creamy.
Stuff the Chicken:

Spread a generous portion of the spinach and sun-dried tomato mixture evenly over each chicken breast, leaving a small border around the edges.
Roll up each chicken breast tightly, securing the filling inside. You can use toothpicks to hold the roulades together if needed.
Cook the Chicken:

Heat the olive oil in a large ovenproof skillet over medium-high heat.
Add the stuffed chicken roulades and sear on all sides until golden brown, about 2-3 minutes per side.
Once browned, transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Finish the Dish:

If you’d like an extra crispy finish, sprinkle breadcrumbs over the chicken before baking.
Once the chicken is done, remove from the oven and let it rest for 5 minutes before slicing.
Serve:

Slice the roulades into medallions and serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Serving and Storage Tips: