Chicken roll with spinach recipe

Chicken Roll with Spinach recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This chicken roll with spinach recipe is a delicious and healthy dish that combines tender chicken breast with nutritious spinach. The chicken is seasoned with a blend of spices, then stuffed with a generous amount of saut�ed spinach and rolled into a neat package. It is then baked to perfection, resulting in a flavorful and satisfying meal. The combination of juicy chicken, vibrant spinach, and aromatic spices creates a dish that is both visually appealing and bursting with flavor.

Keywords: chicken roll, spinach, recipe, healthy, flavorful.

Chicken roll with spinach recipe details

Chicken roll with spinach recipe, recipe Rating: 4.6
Number of votes:111 

Ingredients

8	chicken breast fillets
	salt and pepper
1 clove(s)	garlic
1 small	onion
1	red chili pepper, seeded
1	carrot
200 g	leaf spinach
8 slice(s)	Parma ham, thin cut
2 tbsp	olive oil
	For the sauce:
2 clove(s)	garlic
1	red chili pepper
300 g	tomatoes
1 cup(s)	vegetable stock
	salt and pepper

Instructions

Wash the chicken breasts, pat dry and cut them in, the transverse way. Don’t cut them through, so that they still keep together at one longish side. Fold open and gently flatten . Season with salt and pepper.

Finely chop the garlic, onion, chili pepper and carrot. Wash the spinach and transfer dripping wet into a saucepan. Heat stirring until wilted. Drain in a sieve and press out most of the liquid.

Place onto each piece of chicken one slice of ham. Evenly divide the chopped vegetables on top, cover with spinach and season with salt and pepper. Roll up and fix the rolls with skewers or toothpicks.

Heat the oil in a saucepan and fry the rolls until brown all around. Remove from the pan and set aside.

Finely chop the garlic and the chili pepper. Plunge the tomatoes into boiling water, chill in cold water, then remove the skin and dice the tomatoes.

In the drippings of the roulades, sauté chili and garlic. Add the tomatoes and cook for a minute. Place the rolls on top of the tomatoes. Pour in the developed meat juice and some of the stock, then simmer over low heat for 20-30 minutes. Add more stock, if necessary. Season to taste with salt and pepper.

Arrange the rolls on a heated platter and coat with the sauce.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 45 min
Grade of difficulty:
medium
Calories per portion:
n/a