Pampas Chicken Roll with Mild Chimichurri, Spinach, Ricotta, and Roasted Red Pepper Filling

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Wash the potatoes, place them in a pot with water and a pinch of salt, and boil for 18 to 20 minutes until tender but not falling apart.

2. 2

   Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 minced garlic clove and the spinach. Cook for 2 to 3 minutes until wilted and reduced. Remove from the heat and let cool slightly.

3. 3

   In a bowl, combine the ricotta, sautéed spinach, roasted red pepper, grated sardo cheese, lemon zest, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and a pinch of salt. Set aside.

4. 4

   Butterfly the chicken breasts and, if needed, pound them between sheets until evenly thick. Season with salt, black pepper, and a pinch of mild crushed chili.

5. 5

   Divide the filling among the chicken breasts, roll them up tightly, and secure with toothpicks or kitchen twine.

6. 6

   Place the rolls in a lightly oiled baking dish. Drizzle with 1 tablespoon olive oil and roast at 220 °C / 425 °F for 22 to 25 minutes, until the chicken is cooked through and juicy.

7. 7

   Drain the boiled potatoes, transfer them to a sheet pan, gently smash them with the bottom of a glass, and brush them with melted butter and 2 tablespoons olive oil. Sprinkle with salt, black pepper, and 1 teaspoon oregano. Roast them alongside the chicken at 220 °C / 425 °F for 20 to 25 minutes, or until golden and crisp.

8. 8

   For the sauce, mix the chopped parsley, 2 minced garlic cloves, red wine vinegar, lemon juice, 3 tablespoons olive oil, 1 teaspoon oregano, and the remaining mild crushed chili in a bowl. Warm the mixture gently for 20 to 30 seconds in a skillet or microwave without boiling.

9. 9

   Remove the chicken rolls from the oven and let them rest for 5 minutes. Remove the toothpicks or twine, slice into thick rounds, and serve with the crispy smashed potatoes.

10. 10

    Finish each serving with the warm mild chimichurri sauce spooned over the top or on the side.