Spinach-Artichoke Chicken Roulade

Roulades are a little retro, but it’s time to bring them back for dinner parties and other standout dinners. To make them, we butterfly boneless skinless chicken breasts, then pound them thin and roll them around a spinach-artichoke filling. The filling has classic spinach artichoke dip flavor from cooking baby spinach with shallot, garlic, crushed red pepper, and marinated artichoke hearts, then mixing everything with cream cheese, shredded mozzarella, and Parmesan. The creamy and flavorful filling means you don’t need a sauce. Serve this with sauteed green beans or broccoli and roasted potatoes for a complete meal.

• 1/4 cup olive oil, divided
• 2 tablespoons finely chopped shallot
• 5 ounces fresh baby spinach, chopped (about 4 cups packed)
• 1/2 cup jarred marinated artichoke hearts, finely chopped
• 1/4 teaspoon crushed red pepper
• 1 garlic clove, finely chopped
• 2 teaspoons kosher salt, divided, plus more to taste
• 3/4 teaspoon black pepper, divided
• 4 ounces cream cheese, softened
• 1 ounce low-moisture mozzarella cheese, shredded (about 1/4 cup)
• 3/4 ounce Parmesan cheese, grated (about 3 tablespoons)
• 4 boneless, skinless chicken breasts (about 8-ounce each), patted dry
• 1/2 teaspoons paprika