Chicken Roulades with Spinach and Mushrooms
Serves : 4
- 1½–2 tablespoons olive oil
- 1 large portobello or flat mushroom, coarsely chopped
- 4 spring onions, sliced
- 5 cups baby English spinach leaves, about 250 g, coarsely chopped
- 1½ tablespoons dry white breadcrumbs
- 1½ tablespoons grated parmesan
- salt and freshly ground black pepper
- 4 chicken breast fillets or thigh fillets, each about 175 g
- ½ cup chicken stock, hot
Preparation:15min › Cook:30min › Ready in:45min
- Preheat the oven to 180°C. Heat 1 tablespoon of the oil in a large, deep frying pan, add the mushroom and spring onions and sauté over a moderate heat for 5 minutes until the mushroom is tender. Stir in the spinach and cook, stirring, for 2 minutes, until wilted.
- Transfer the vegetables to a large bowl, using a slotted spoon to drain off any excess moisture from the spinach. Add the breadcrumbs, parmesan and salt and pepper and toss well.
- Pound the chicken flat and thin between two sheets of plastic wrap. Spread 2 tablespoons of the spinach filling onto each piece of chicken, to about 1 cm from the edges. Then, starting at one of the narrower ends, roll up and secure the roulades with cocktail sticks or kitchen string.
- Clean the frying pan, then add the remaining oil and set the pan over a high heat. Add the roulades, seam side down first, and cook for 6 minutes, or until browned all over.
- Place the roulades in a shallow ovenproof dish and pour in 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 1 cm slices. Serve hot, drizzled with the cooking juices.
• Cooking the roulades seam side down first seals them closed and prevents the filling from falling out.
• Serve with pasta, such as spaghettini or spaghetti, and a fresh green salad.