• Preheat oven to 400 degrees.
• In a large bowl, mix the ground chicken with bread crumbs, paprika, salt, black pepper and garlic powder.
• In a large skillet at olive oil the sear the slices onion for 2 minutes then add red peppers and fresh spinach and sauté for 5-6 minutes or until roasted.
• Cut a large piece of wax paper to about 29 inches by 10 inches and spray it with non-stick spray. Pour out the ground chicken onto the center of the wax paper.
• Place to flatten out evenly into a large square that is less than 1/2 inch thick, but not too thins. Oil your hands and begin flattening down.
• Next, layer the chicken by spreading ricotta cheese covering all of the flattened chicken.
• To one edge of the flattened chicken that is nearest to you add the chopped parsley, and the roasted red peppers, onions and spinach. Add to that spot only and not all over the chicken.
• Using the wax paper, slowly roll the chicken into a log carefully tucking the ingredients in as you roll.
• After you roll it, carefully adjust it back into the center of the parchment paper then spray the log and it’s edges with non stick cooking spray and cover with a piece of aluminum foil.
• Bake for 45 minutes covered, then uncover and bake for another 10 minutes. Take it out of the oven and let the chicken roulade rest for 10 minutes before slicing and serving.
• Drizzle the white sauce all over the log and then onto each slice served.

White Sauce

• In medium pot boil the heavy cream, bouillon cubes and add salt and black pepper. Only add salt if you taste and think you need to.
• Once the heavy cream has boiled and thickened, add the chopped fresh basil, mix in and it is ready to served.