Chicken breast roulade with spinach and cheese
800 gr boneless chicken breast (about 1 3/4 pounds)
1 cup raw spinach leaves (or 200 grams/7 oz. frozen spinach)
150 grams feta cheese (~5 1/4 ounces)
100 grams cedar cheese or mozzarella (3.5 ounces)
Salt and pepper to taste
Paprika, thyme and white pepper for the crust
White wine (150 ml or about 3/4 cup)
Wash meat and dab with a paper towel to absorb water.
Lay each breast flat and carefully cut through horizontally until butterflied. Cover with plastic wrap and beat well until thinned to about 1/4-inch thick.
Layer each piece with spinach leaves, grated feta and Cheddar cheeses.
Roll with care and stuff ends with remaining cheese here and there where needed.
Tie across the roulade (to make an X) with string or secure with toothpicks.
Oil a pan add the roulade. Season with paprika, thyme and pepper then drizzle a little oil over the top and brush with a silicone brush.
Bake the roll in preheated oven at 180 degrees Celsius (300 F), at first covered with aluminum foil. Add half a glass of white wine and let it bake until almost done and at the end leave it uncovered to brown.
Serve with rice, potatoes or grilled vegetables.
This time, I preferred to cook chicken breast in other way than schnitzel or grilled steak, so I decided to make a very delicious roulade with spinach and cheese. It is juicy, dietetic and even looks good :-)
July 6, 2013