How to cook
Wash the meat and cut it into chicken steaks.
Pound them with a wooden hammer. Season them with salt, black pepper and set them aside.
Put 2 tablespoons of olive oil in a pan and stew the onions briefly. Add the raisins and after a few minutes the spinach (cleaned, washed and finely chopped).
Wait for it to reduce in volume and soften. Remove it from the heat. Add salt and black pepper.
In each chicken steak add some of the stuffing lengthwise.
Chop the mozzarella and place it on the spinach. Wrap the chicken roulade. Tie it with thread, so that it does not open up and leak during baking.
In the same pan (without adding fat, because after cooking the spinach, there is enough left for it not to stick), which has been heated in advance, place the chicken roll.
Bake it on both sides, until the juicy roulade is ready.
Take it out and serve the chicken roll with spinach and mozzarella immediately.