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- Meat and poultry
- Cuts of chicken
- Chicken thigh
These simple roulades are flavourful, healthy and easy - perfect to serve as an elegant main dish. Serve with your favourite pasta or bread.
14 people made this
- 2 tbsp olive oil
- 1 large portobello mushroom, coarsely chopped
- 4 spring onions, sliced
- 250g fresh young spinach, coarsely chopped
- 2 tbsp dry breadcrumbs (made from stale bread)
- 2 tbsp freshly grated Parmesan
- 4 skinless, boneless chicken breasts or thighs, about 175g each
- 125ml chicken stock, hot
- salt and freshly ground black pepper
MethodPrep:30min ›Cook:18min ›Ready in:48min
- Preheat the oven to 180°C (gas 4). Heat 1 tbsp of the oil in a large, deep frying pan, add the mushrooms and spring onions and sauté over a medium heat for 5 minutes until the mushrooms are tender. Stir in the spinach and cook, stirring, for 2 minutes, until wilted.
- Transfer the vegetables to a large bowl, using a draining spoon to drain off excess moisture from the spinach. Set the pan on one side. Add the breadcrumbs, Parmesan and salt and pepper to season, and toss together.
- Pound the chicken flat and thin between two sheets of cling film. Spread 2 heaped tbsp of the spinach filling onto each piece of chicken, to about 1cm from the edges. Then, starting at one of the narrower ends, roll up and secure the roulades with cocktail sticks or string.
- Drain the vegetable cooking juices from the frying pan, then add the remaining 1 tbsp of oil and set the pan over a high heat. Add the roulades, seam-side down, and cook for 6 minutes or until browned all over. (Placing the roulades seam-side down first seals them closed.)
- Place the roulades in a shallow ovenproof dish and pour over the hot stock. Cover and bake for 15–18 minutes or until the chicken is cooked through.
- To serve, remove the cocktail sticks or string from the roulades and cut the chicken diagonally into 1cm slices. Serve hot, drizzled with the cooking juices.
Portobello mushrooms are full-grown chestnut mushrooms and are wonderfully flavoursome. Alternatively, use four chestnut mushrooms or large, white flats.
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17 of Our Favorite Chicken and Spinach Recipes to Make for Dinner Tonight
There's something about the pairing of protein-rich chicken and nutrient-loaded spinach that just feels right. Better yet, it doesn't take much work or intense preparations in order to make this dynamic duo to shine at the dinner table. In fact, a number of the dishes featured here work no matter the season, and the majority take under 45 minutes to prepare.
With chicken's crispy skin and succulent texture, it serves as the focal point for a number of easy and versatile recipes. We also like that it has an uncanny ability to take on surrounding flavors, making it the ideal ingredient for dinnertime success. Marinated overnight in a complex sauce or simply baked in olive oil and parsley, you can't go wrong. Meanwhile, spinach, which packs a nutritious punch of fiber and iron, can be dressed up or down, sautéed in garlic or prepared simply with salt. In these family-friendly dinner recipes, the vegetable wears many hats. From a subtle accompaniment to the star of the show, spinach is a mealtime chameleon of sorts.
Chicken Paillard with Squash and Spinach, pictured here, incorporates the protein and veggie with crushed red pepper flakes and fried sage it's an elegant dinner with surprisingly bold flavors that comes together in just 30 minutes. For a completely different take on the two main ingredients, try our Creamy Lemon Chicken with Spinach and Artichokes, a symphony of tastes and textures combined in one mouthwatering recipe. For the meat and potato lovers out there, create our comforting Chicken, Spinach, and Potato Hash. With its crispy potatoes and soft spinach, you won't be disappointed.
Continue on to find an array of creative and flavorful recipes sure to satisfy everyone at the table.
Chicken Roulades With Spinach, Feta And Sun Dried Tomatoes
Chicken breasts can be so blah. I don’t know about you, but there’s only so many grilled chicken breasts I can take before I start going batty. Sometimes you gotta switch things up to make them interesting again! These chicken roulades are a great way to do that! Chicken roulade is a fancy way of saying a chicken roll up, which is precisely what these are. Chicken pinwheels filled with tender spinach, tangy feta and sweet sun dried tomatoes, does it get better than that? I think not. These are easy enough for a weeknight dinner, yet fancy enough for dinner guests. Break your chicken breasts free from monotony and make this recipe. You can thank me later.
2 chicken breasts, split in half and pounded to 1/4″ thickness
1/3 cup frozen spinach, thawed and squeezed dry
1.5 oz crumbled feta
8 sun dried tomatoes, chopped
4 tablespoons Parmesan cheese
2 tablespoons cream cheese, softened
2 sprigs fresh thyme
Oil mister or cooking spray
Salt & Pepper
Chop the sundried tomatos, and crumble the feta cheese.
Toss the tomatoes and feta into a bowl, then add the drained spinach. Make sure it’s super dry, you don’t want your filling to be watery. That’s just gross, and we don’t do gross here.
Toss around those 3 ingredients, then toss in 2 tablespoons of grated Parmesan and the cream cheese.
Incorporate the cream cheese thoroughly, it will be what holds your filling together. I use my hands to do this, it’s way easier than fighting with a spatula.
Spread a quarter of the filling onto each chicken breast, making sure to spread it evenly. You want to cover the whole piece with filling.
Roll up the roulade tightly, and place seam side down. No need for toothpicks here!
Repeat with the other roulades and place them onto a parchment lined baking sheet. Sprinkle the outside with salt, pepper and the chopped thyme. Finally, sprinkle with the remaining Parmesan cheese, and mist them with oil or cooking spray.
Bake at 400F for 20-25 minutes, until the chicken is almost done. Broil for another 5 minutes to get a golden color on top.
There's Hidden Flavor in Each of These Stuffed Chicken Breast Recipes
Chicken is one of the most versatile&mdashand beloved&mdashmeats on the market. From barbecue chicken in the summer to a hearty chicken potpie in the middle of winter, it's an ingredient that's far from boring. When shopping for chicken, be sure to choose an organic and humanely raised product whenever possible. In addition to supporting sustainable farms, you'll usually find that the quality of this meat is better, too. Here, we're offering even more ways to experiment with the ever-popular white meat with our best stuffed chicken breast recipes.
One of our most adored iterations is the eastern European Chicken Kiev, pictured here. Our version involves making an herb butter with crushed garlic, tarragon, parsley, chives, and chervil. All of the ingredients are mixed together, chilled, and then stuffed into butterflied chicken breasts. The meat is then coated in panko breadcrumbs and pan-roasted until crisp. It's an incredibly fresh-tasting, juicy recipe that is a simple upgrade to the weeknight chicken dinner. Equally as impressive is our Walnut-Stuffed Chicken Roulades chicken breasts are filled with a combination of mushrooms, spinach, garlic, and shallots, and then rolled and coated in finely ground walnuts, and baked. You could also try spicing up your dinner routine with our Pineapple-Stuffed Jerk Chicken. In this recipe, chicken breasts are filled with a pineapple-lime stuffing, rubbed with a spice blend that includes thyme, allspice, cayenne, and sugar, and broiled until fully cooked to create a satisfying meal.
Whether you make these on a weeknight or for a more special occasion, our stuffed chicken breast recipes are sure to impress.
Poached Chicken Roulades
1 garlic clove, minced
1 lb. spinach, stems removed
Salt and black pepper, to taste
4 boneless, skinless chicken breasts, 1&frasl3-in. thick
4 oz. fontina cheese, grated
About 2 qt. chicken stock
1 lb. sliced fresh mushrooms
2 shallots, minced
3 oz. heavy cream
8 oz. fusili pasta, cooked
With a little bit of extra effort, the common chicken breast can become impressive enough to serve to the most exacting customer. This dish turns out a delightfully moist chicken entreé with a rich pasta sauce all in one.
We haven’t even talked about beef roulades! Or pork. Or turkey … TURKEY! Thanksgiving might look a little different with a turkey roulade stuffed with sage leaves, shaved Brussels sprouts, cranberry chutney and goat cheese … YUM!
And don’t even get me started on cake rolls! I think this recipe for Cappuccino Roulade from Land O’ Lakes is next on my recipes-to-try list.
Whether you’re craving the sweetness of a chocolate Swiss cake roll or the salty tang of a ham and pickle roll-up right now, there is a roulade for you! Might I interest you in a breakfast roulade?
Toast 4oz pecans in 350 degree oven for 6 minutes.
Put craisins, maple syrup and sherry in small pot and simmer for ten minutes.
Sauté shallot, butter, oil, mustard, spinach, lemon juice and zest for 5-6 minutes.
Add goat cheese and cream cheese and melt and combine.
Add craisin mixture and combine.
Transfer mix and toasted pecans to food processor.
Set to the side and cool to use in chicken.
Take flattened chicken cutlets and season top and bottoms with salt and pepper and Cajun seasoning.
Place on the end of the center of film.
Smear 3 oz of filling down the cutlet leaving the bottom inch of the cutlet.
Roll the chicken into a tight spiral gently.
Roll the chicken in the plastic film. Forminging tubes.
Refrigerate the tubes for at least an hour.
Breading and frying the roulades
Preheat vegetable or peanut oil enough to cover roulades. Make sure to fill frying vessel only half full.
Mix a half tsp of Cajun seasoning into each bowl and it’s ingredients.
Line up the bowls left to right.
First bowl seasoned flour, second bowl seasoned egg wash and third bowl seasoned panko.
Unwrap roulades and coat in each bowl. Starting in flour and ending in panko.
Gently lower roulade into oil.
Fry for 14 minutes or internal temperature reaches 165 degrees Fahrenheit on a thermometer.
Spinach bed Sauté all ingredients until just wilted 5-6 minutes and set aside.
Oven roasted herbed potatoes
Preheat oven to 350 degrees Fahrenheit.
Combine water, mustard,bouillon and potatoes in a small pot.
Boil for 8 minutes and drain.
Slice all potatoes into halves or quarters.
Toss with oil, herbs, garlic and seasonings.
Melt butter in sauce pan adding mustard and mushrooms and garlic. Sauté for three minutes.
Add sherry and seasonings lemon juice and reduce until half mixture remains.
Add flour and whisk until it has been incorporated. 1-2 minutes moving so as not to burn on medium heat.
Chicken Roulade Stuffed with Spinach, Mushrooms, and Bacon
A lovely presentation for a dinner party, chicken breast roulades are stuffed with a blend of delicious ingredients like spinach, mushrooms, bacon, and Parmesan that are sure to tantalize the palates of all your guests.
2 (10 oz.) packages chopped cooked frozen spinach
2 tablespoons butter
1 small clove garlic, minced
2 (10 oz.) packages sliced button mushrooms
3/4 cup heavy cream
1 1/2 cups fresh grated Parmesan cheese
1/2 cup chopped cooked bacon
1 tablespoon bacon fat
1/2 teaspoon salt
1/4 teaspoon pepper
10 boneless, skinless half chicken breast cutlets
3 tablespoons olive oil
Preheat oven to 350F (160C).
Thaw spinach and squeeze out all excess water set aside. Melt butter in a large skillet over medium-high heat. Add garlic and heat for 1 minute. Add mushrooms and cook until lightly browned, about 8 minutes. Stir in spinach until incorporated and add cream. Cook, stirring frequently, until cream reduces and thickens, about 3 to 5 minutes. Remove from heat and stir in Parmesan, bacon, fat, salt, and pepper.
If necessary, trim any excess fat off chicken cutlets, and pound thicker pieces to 1/4-inch thickness. Rub olive oil on both sides of cutlets and season lightly with salt and pepper. Cover a baking sheet with foil. Spread 1/4 cup spinach mushroom mixture along center, on underside of each chicken cutlet. Roll up cutlet around mixture and place on baking sheet, seam side down, so roulade stays closed during cooking process.
Cook for 20 to 30 minutes until chicken center is no longer pink. Remove from heat, slice, and arrange on platter or individual plates. Drizzle a butter herb sauce over top and serve hot.
Pound out the chicken between 1 piece of dampened plastic wrap folded over the chicken. Get it as thin as you can without breaking through. This is one of those recipes where the frozen chicken breasts in the bag works well since they are pretty thin already. Salt and pepper both sides of the chicken and put in refigerator to cool.
Pan fry the garlic in extra virgin olive oil just until it gets a light brown color, about 2 minutes.
In a bowl mix cream cheese, garlic, fennel seeds and shallots. Mix well.
Blanch spinach in boiling water for a few seconds then remove to ice water to stop cooking and set color.
On each piece of chicken spread cream cheese mixture evenly but not too thickly. Leave a little room at one end so the cheese won't ooze out when you roll it. On top of the cheese spread evenly sprinkle spinach trying to cover well.
Place chicken roulades seam side down on a cookie sheet and bake for 35 min at 350 degrees or until internal temperature reaches 160 degrees. Move to the top shelf of the oven and broil for about 2 minutes to give the top of the chicken a crust..
Slice in rounds cut on a bias about 1? inches thick. Serve 2 or 3 to each diner.
Veal and Spinach Roulade with Mushroom Sauce
For the mashed potatoes: Scrub potatoes thoroughly and steam for about 30-40 minutes, until fork-tender.
Rinse the spinach then blanch in boiling water until just wilted. Drain, rinse then drain again.
Rinse the veal cutlets, pat dry, coat with about 2 tablespoons oil and flatten with a meat mallet between 2 layers of plastic wrap. Season with salt and pepper and top with prosciutto.
Peel the garlic and chop finely. Squeeze excess water from the spinach, spread over the prosciutto, sprinkle with garlic and season with salt, pepper and nutmeg. Roll up into roulades and secure with toothpicks. Dust with flour.
Wipe the mushrooms with a damp paper towel and cut into quarters.
Melt the butter with the remaining olive oil and sauté the roulades over high heat until browned on all sides. Add the stock and mushrooms, cover and simmer over low heat for 20-25 minutes.
Peel the cooked potatoes. While still warm, press through a potato ricer into a pot. Add the hot milk and butter and stir until smooth with a wooden spoon. Season with salt, pepper and nutmeg.
To serve: Slice the roulades. Whisk the cornstarch with a little water until smooth, add to the pan sauce and cook until thickened. Serve the roulades with the mashed potatoes and pan gravy, garnished with fresh oregano.