Chicken Cordons-bleu Roucoulons and spinach

Preparation

• 1
  Cut the chicken breast in half lengthwise.
• 2
  Wrap each piece of fillet between two pieces of cling film.
• 3
  Using a kitchen hammer (or a frying pan), flatten the chicken fillet as much as possible.
• 4
  Add salt and pepper.
• 5
  Place 1 slice of turkey ham, then a few spinach leaves in each slice of chicken.
• 6
  Place a few slices of Roucoulons.
• 7
  Sprinkle with thyme.
• 8
  Close the chicken fillets firmly by wrapping them in cling film to hold them while you prepare the breadcrumbs.
• 9
  For the breading, break the eggs into a bowl and beat them.
• 10
  Pour the flour into another bowl. Add the smoked paprika and pepper and mix.
• 11
  Pour the breadcrumbs into another bowl.
• 12
  Remove the chicken fillets from the cling film, keeping them tightly closed.
• 13
  Roll the chicken fillets in the flour, then the eggs, then the breadcrumbs.
• 14
  Do this for each chicken fillet.
• 15
  In a frying pan, heat a drizzle of olive oil and 1 clove of garlic (for taste).
• 16
  Add a sprig of thyme and 1 knob of butter.
• 17
  Place the chicken fillet and cook over low heat so that the inside is cooked and without burning the breadcrumbs.
• 18
  While cooking, baste with cooking juices until nicely browned.
• 19
  Serve with rocket salad and radishes.