Chicken Florentine Roulade with Spinach and Mushrooms

Butterfly the chicken breast lengthwise with a sharp knife. Place it between two sheets of plastic wrap and gently pound with a meat mallet until evenly thick. Set aside.

Heat 1 tablespoon of oil in a skillet over medium heat. Add the onion and sauté until translucent, then add the bell pepper and mushrooms. Cook until softened and fragrant. Remove from heat and let cool slightly.

Steam the spinach with a small amount of water for about 2 minutes, just until wilted. Drain thoroughly and squeeze out all excess moisture.

Lay the flattened chicken breast on a clean surface. Arrange the chicken ham evenly over it, then spread the spinach on top, followed by the sautéed vegetables. Sprinkle with parsley and finish with an even layer of shredded mozzarella.

Roll the chicken tightly into a compact cylinder. Wrap securely in plastic wrap and refrigerate for 1 hour to help it set and hold its shape.

Unwrap the roulade. Lightly coat it in flour, then dip into the egg mixed with milk, ensuring full coverage. Roll in bread crumbs until evenly coated.

Heat the remaining 2 tablespoons of oil in a pan over medium heat. Carefully place the roulade in the pan and fry, turning gently, until golden brown on all sides and fully cooked through.

Let the roulade rest for a few minutes before slicing into rounds. Serve warm with your preferred sauce or side.