Chicken breast roulade with spinach and cheese
By: gabrielacuisine
Published: Saturday, July 6, 2013 - 7:02pm

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.

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 :-)