Chicken breast roulade with spinach and cheese
Ingredients
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
Olive oil
Paprika, thyme and white pepper for the crust
White wine (150 ml or about 3/4 cup)
Preparation
1
Wash meat and dab with a paper towel to absorb water.
2
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.
3
Layer each piece with spinach leaves, grated feta and Cheddar cheeses.
4
Roll with care and stuff ends with remaining cheese here and there where needed.
5
Tie across the roulade (to make an X) with string or secure with toothpicks.
6
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.
7
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.
8
Serve with rice, potatoes or grilled vegetables.
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About
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 :-)
Yield:
Serves: 6
Added:
Saturday, July 6, 2013 - 7:02pm
