Chicken breast rolls with spinach

Start with chicken fillet (250–300 g), which should be beaten until it becomes a large flat pancake. Season it with a pinch of salt and add a pinch of a pepper and curry mix for flavor.

On the prepared fillet, place finely chopped spinach (a large bunch). Evenly distribute the spinach over the surface of the meat.

If you don’t have fresh spinach, you can use thawed spinach.

Carefully roll the fillet into a roll and secure it with skewers or toothpicks to prevent the roll from falling apart during cooking.

Transfer the roll to a baking sheet lined with parchment paper and brush it with olive oil (1 tablespoon).

Bake in a preheated oven at 180 °C for 15–20 minutes.