Preheat your oven to 375°F (190°C). Place the chicken breasts between two pieces of plastic wrap or parchment paper. Pound the chicken to an even thickness using a meat mallet or rolling pin.

Stuff the Chicken

Season the chicken breasts with salt and black pepper. Layer each breast with fresh spinach leaves, 2 slices of ham, and 2 slices of provolone cheese. Roll the chicken tightly and secure with toothpicks or kitchen twine.

Sear the Chicken

In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken rollatini and sear until golden brown on all sides, about 5-7 minutes.

Bake the Chicken

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Remove from oven and let rest.

Brandy Sauce Preparation

Sauté the Shallots

In the same skillet used for the chicken, melt butter over medium heat. Add the minced shallots and sauté until softened, about 2-3 minutes.

Add Brandy

Carefully add the brandy to the skillet, scraping up any browned bits. Simmer for about 5 minutes to reduce slightly.

Finish the Sauce

Stir in the chicken broth and bring to a simmer. Reduce heat and add heavy cream, stirring until the sauce thickens slightly. Season with salt and black pepper to taste.

Roasted Potatoes Preparation

Prepare the Potatoes

In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.

Roast the Potatoes

Spread the potatoes in a single layer on a baking sheet. Roast in the oven at 375°F (190°C) for 30-35 minutes or until golden brown and tender, flipping halfway through.