Festive Chicken Roulade with Dried Ham, Parmesan, and Spinach

Preheat the oven to 185–190 °C and prepare a baking tray of approx. 30 cm × 40 cm.

Finely chop the red onion and garlic. Heat the olive oil in a large pan over medium heat, then sauté the onion and garlic for 2–3 minutes. Add the baby spinach, season with salt and pepper, pour in the water, and sauté for 1 minute. Then turn off the heat and leave the mixture in the pan.

Prepare two sheets of aluminum foil (approx. 60–70 cm long each) and lay them on top of each other so that they overlap by approx. 10 cm. Spread the pounded chicken breasts in a continuous layer in the middle (leaving 15–20 cm free from the edges of the foil). Season the meat with salt and pepper. Spread the sautéed spinach over half of the meat, lay the dried ham slices on top, then sprinkle the entire thing with grated Parmesan.