Chicken Roulade Stuffed with Spinach and Ricotta

Methods

• Slit the chicken breast without cutting through to make a butterfly. Sprinkle salt and some freshly ground black peppercorns. Flatten the breast with a meat hammer.
• To make the filling, take ricotta cheese, spinach leaves, salt, remaining ground black peppercorns and nutmeg powder in a bowl and mix well.
• Place the filling on the flattened chicken and roll it.
• Heat sufficient water in a non-stick pan, add the roulade and cook till chicken is done.
• Heat 2 tbsps oil in another non-stick pan, add the roulade and shallow-fry till it turns golden brown. Cut the roulade into 1 inch pieces.
• Heat sufficient water in a deep non-stick pan, add 1 tbsp olive oil and salt and let it come to a boil. Add conchiglie pasta and cook till it is just done. Drain well and transfer into a bowl.
• Add tomato and black olive sauce and toss well.
• Transfer the pasta into a serving bowl, place the roulade pieces all around the edge of the bowl and serve hot.