Creamy Spinach and Mascarpone Chicken Rolls with Savory Mashed Potatoes and Corn

1.Preheat your oven to 375°F (190°C).

2.In a skillet over medium heat, add a tablespoon of olive oil and sauté the minced garlic until fragrant, about 1 minute. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.

3.In a bowl, combine the mascarpone cheese, sautéed spinach, nutmeg, salt, and black pepper. Mix well until smooth and set aside.

4.Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch thick.

5.Spread a generous amount of the mascarpone and spinach mixture onto each chicken breast, then roll them up tightly, securing with toothpicks if necessary.

6.In a shallow dish, combine the breadcrumbs and grated Parmesan cheese. Roll each chicken breast roll in the breadcrumb mixture until fully coated.

7.In a large oven-safe skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the chicken rolls and sear on all sides until golden brown, about 3-4 minutes per side.

8.Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

9.While the chicken is baking, prepare the mashed potatoes. Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.

10.Add the milk, butter, garlic powder, and salt to the potatoes. Mash until smooth and creamy. Keep warm until serving.

11.In a small saucepan, heat the corn kernels over medium heat until warmed through. Season with a pinch of salt and set aside.

12.Once the chicken is done, remove it from the oven and let it rest for a few minutes before slicing.

13.Serve the chicken rolls alongside a generous scoop of mashed potatoes and a side of corn.