Keto Chicken Rolls with Spinach, Goat Cheese and Creamy Lemon Sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Pat the chicken breasts dry, butterfly them if needed, and gently pound them to an even thickness.

2. 2

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add 2 minced garlic cloves and cook for 30 seconds. Add the spinach and cook for 1 to 2 minutes until wilted. Stir in half of the parsley, half of the thyme, a pinch of salt, and a little black pepper. Remove from the heat and let it cool slightly.

3. 3

   In a small bowl, combine the goat cheese with the lemon zest and the slightly cooled sautéed spinach. Mix until you have a creamy filling.

4. 4

   Season the chicken breasts on both sides with salt, black pepper, and smoked paprika. Divide the filling among them, roll up carefully, and secure with toothpicks if needed.

5. 5

   Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken rolls for 2 to 3 minutes per side until nicely browned.

6. 6

   Transfer the skillet to the oven and bake at 200 °C / 400 °F for 12 to 15 minutes, or until the chicken is cooked through but still juicy. Remove the rolls and let them rest for 5 minutes.

7. 7

   For the sauce, return the skillet to medium-low heat. Add the butter and the remaining grated or finely minced garlic clove. Cook for 20 seconds. Pour in the heavy cream, lemon juice, and Parmesan cheese. Stir for 2 to 3 minutes until the sauce thickens slightly.

8. 8

   Add the remaining thyme and parsley to the sauce, then taste and adjust with salt and black pepper if desired.

9. 9

   Serve the chicken rolls whole or sliced thick, spooning the creamy lemon sauce over the top so every ingredient is included in each portion.