CHICKEN ROULADE STUFFED WITH PROSCIUTTO, SPINACH AND SUN-DRIED TOMATOES WITH WHITE TRUFFLE POTATOES
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you "butterfly" them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. Pound chicken thin.
- Lay 1 slice of prosciutto ham on each breast. Add 3 leaves of spinach and 4 pieces of sun-dried tomatoes on each breast. Fold in each end and roll tightly. Place on sheet tray and freeze until firm. (It does not have to be frozen completely hard, but this makes it easier to handle when breading.)
- Preheat a deep-fryer to 350 degrees F. Preheat the oven to 325 degrees F.
- While the chicken roulade is hardening in the freezer, prepare the tomato demi-glace. In a saucepan, saute garlic and then deglaze the pan with the wine. Add stock and tomato puree. Boil over medium heat until reduced by half. Add the demi-glace (brown sauce) and let simmer until thickened ("medium thickness").
- When the chicken is firm, set up a breading station. Whisk together 3 eggs and 1 cup of the half-and-half for the egg wash. (Begin with this amount and whisk more together if needed.) Then set up a bowl each of: flour, then egg wash, and then Italian bread crumbs. Evenly coat rolled frozen chicken with flour (not too much or bread crumbs won't stick). Dip floured rolled chicken into egg wash, then into bread crumbs. In a deep-fat fryer, lightly fry until golden brown. Finish in the oven for 15 minutes until completely cooked through. Remove from oven and let rest.
- Boil the potatoes until tender. Then mash the potatoes and whip chopped chives, butter, salt and freshly ground pepper into the potatoes with a beater.
- Re-heat the tomato demi-glace and to finish remove from heat, and immediately whisk in fresh thyme and 1 tablespoon butter.
- Slice each chicken roll to expose the stuffed interior. Place mashed potatoes in center of each plate, drizzle white truffle oil over the potatoes. Lay chicken roulade over potatoes.
SPINACH AND FETA CHICKEN ROULADE RECIPE - (4.5/5)
Provided by á-14060
Number Of Ingredients 13
Steps:
- Preheat oven to 350ºF. 2 For the Filling: in a large sauté pan over medium high heat, add 2 tablespoons olive oil, shallot, and garlic and sauté until tender about 3 minutes. Add the spinach, in 3 batches, allowing the spinach to wilt a little with each addition, season with Kosher salt and freshly ground black pepper. Remove from heat, and allow to cool to room temperature. Using a kitchen towel, ring out any excess moisture from the spinach mixture. 3 Roughly chop the spinach mixture and add to a medium bowl, along with pine nuts, feta cheese, lemon zest, Kosher salt and freshly ground black pepper and chili flakes, if desired. Fold together until combined. 4 For the Chicken Roulade: season the chicken breasts with Kosher salt and freshly ground black pepper. Divide the spinach mixture evenly among the 4 chicken breasts, keeping the filling away from the edges. Beginning at the narrower end of the chicken of 1 chicken breast, roll up, enclosing the filling as you would a jelly roll. Tie with kitchen twine every inch to secure. Repeat with remaining chicken breasts. 5 Heat the remaining 2 tablespoons of olive oil in a cast iron skillet, over medium high heat and add the chicken. Rotate to evenly brown on all sides, about 6-8 minutes. Place in oven, bake until a thermometer registers to 165ºF on the thickest part of the chicken, about 5-10 minutes. Remove from oven. Let rest 5 minutes. Cut the twine and slice into 1-inch pieces. 6 Garnish with parsley and lemon wedges. 7 Tips: - Use a pork cutlet instead of chicken! - Make sure you don't over-stuff the chicken, or the filling will come out the sides!
CHICKEN SPINACH ROULADE
This recipe is easy and sure to impress.
Provided by LadyVictorie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Grease a baking sheet.
- Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a uniform thickness of 1 inch.
- Heat spinach in a saucepan over medium-high heat.
- Whisk eggs, Parmesan cheese, and milk together in a bowl.
- Stir egg mixture into the spinach; cook and stir until thickened, about 2 minutes. Remove from heat.
- Spread about 2 heaping tablespoonfuls of the spinach mixture onto each pounded chicken breast.
- Roll each breast into a cylinder shape, secure ends with toothpicks, and arrange on the prepared baking sheet.
- Sprinkle bread crumbs atop rolled chicken.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 45 minutes. Allow chicken to rest for several minutes before removing toothpicks and serving.
Nutrition Facts : Calories 302.1 calories, Carbohydrate 24.2 g, Cholesterol 117.3 mg, Fat 7.3 g, Fiber 3.9 g, Protein 34.6 g, SaturatedFat 2.3 g, Sodium 687.8 mg, Sugar 2.2 g
CHICKEN ROULADE WITH SPINACH FETA CHEESE AND ROASTED RED PEPPER.
I made this for Valentines Dinner and it was a big hit. I saw some of this recipe on a foodnetwork show(not sure which one) I added a pack of Lipton savoury herb and garlic dip mix to the breadcrumbs,to add a little extra flavour, before frying them off, there recipe called for deep frying before roasting, I fried this one off in a little oil in a skillet, before roasting. It worked really well. The chicken came out moist and juicy, and full of flavour.
Provided by C.C619
Categories Chicken Breast
Time 3h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim off any fat and cut part way through the underside of the chicken to flatten it out slightly.
- Put the chicken on top of a piece of cling film, and season each breast with salt, black pepper, and garlic powder. Then cover with another piece of cling film and pound chicken till it flattens out (not too much it is easy to overdo this) and the seasoning is embedded in the meat.
- Take each breast and layer it with the spinach leaves first then the feta and the red pepper.
- Fold in the sides of each breast and roll up and secure with tooth picks.
- Cover with cling film and chill for at least 2 hours.
- Preheat oven to 325°F .
- In a large dish big enough to dip the chicken in beat the eggs.
- Next to the eggs, use another dish about the same size and combine bread crumbs and garlic dip mix.
- Put the oil in a skillet and allow to get hot.
- While the oil is heating, take the chicken and first dip into the egg till coated and then into the bread crumbs, making sure all surfaces are covered.
- When the oil is hot add the chicken to the skillet, one at a time, and turn using tongs, when each side has become lightly browned. Then place on a baking sheet. Repeat with each breast.
- When all the chicken has been browned, place baking sheet, and roast for about 25 minutes or till the internal temperature is 170°F or juices run clear.
- Enjoy.
Nutrition Facts : Calories 366.3, Fat 11.9, SaturatedFat 6, Cholesterol 200.9, Sodium 1047, Carbohydrate 23.6, Fiber 2.1, Sugar 3.5, Protein 39.2
SPINACH & FETA STUFFED CHICKEN BREASTS
Delicious meets healthy in the calorie friendly main dish. The credit goes to a recipe card picked up at the farmer's market. Only 15 minutes prep time and 20 minutes cook time. If you want, you can prep it and chill, popping it in the oven up to 2 days later. Hope you enjoy this one.
Provided by Granny Moses
Categories Chicken Breast
Time 35m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F
- In saucepan, cook spinach and garlic til spinach is tender; drain; set aside.
- Place chicken breasts between 2 peices of plastic wrap. Pound with mallet to 1/4" thickness. Remove from wrap.
- Spoon 1/4 of spinach and garlic mix onto center ofeach chicken breast; top with 1 TB of the feta. Fold long sides in, then roll up from the short end. Secure with wooden toothpicks. Coat chicken with non-stick cooking spray or brush with olive oil; sprinkle with lemon pepper and oregano.
- Transfer chicken to shallow baking dish. Bake for 20 minutes or til chicken is no longer pink (170°F). If desired, top with chopped parsley and additional crumbled feta.
Nutrition Facts : Calories 175.6, Fat 6.3, SaturatedFat 2.2, Cholesterol 83.9, Sodium 259.4, Carbohydrate 1.5, Fiber 0.5, Sugar 0.5, Protein 27.1
CHICKEN, SPINACH & FETA ROLL-UPS
I found this in the "Healthy Bites" publication at my local Weis grocery store and I am posting for safe keeping. It was in the "Cancer Control" section of the magazine.
Provided by PSU Lioness
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Heat 1 tsp olive oil in a large skillet over Medium heat.
- Add garlic and saute 1-2 minutes or until fragrant.
- Add spinach and cook until wilted, about 3-5 minutes, tossing constantly; remove from heat.
- In a medium bowl, combine spinach, feta, lemon juice, crushed red pepper, black pepper and oregano; set aside.
- Dredge each chicken breast into beaten egg, then panko breadcrumbs.
- Spread one quarter of the spinach/feta mixture over chicken, then carefully roll up and secure with 2 toothpicks.
- Repeat with remaining chicken breasts.
- Heat remaining 2 tsp olive oil in a large skillet.
- Add rolled chicken breasts to skillet and cook about 5-7 minutes or until browned on all sides.
- Remove from heat and place in a square baking dish, sprayed with nonstick cooking spray.
- Bake 20-25 minutes or until minimum internal temperature reaches 165.
- Top with tomatoes and serve. Warm the tomatoes first, if desired.
SPINACH & FETA STUFFED CHICKEN
This works well with lamb too and is a good way to get kids to eat spinach, serve with some couscous for a quick summer meal
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 5
Steps:
- Loosen the skin from the chicken. Drain the spinach in a sieve and press out as much water as possible. Mix with the feta and a little black pepper, then stuff between the flesh and skin of the chicken, smoothing the skin back over the stuffing. Season the chicken all over with a little salt and pepper.
- Heat the oil in a frying pan with a lid. Add the chicken, skin-side down, and fry until the skin is browned. Turn it over and cook on the other side, then add the pine nuts and fry until lightly toasted. Add 6 tbsp water, then cover for 15-20 mins until the chicken is cooked through.
Nutrition Facts : Calories 308 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 1.32 milligram of sodium
CHICKEN-SPINACH-FETA BAKE
Make the most of your evening with our Chicken-Spinach-Feta Bake recipe. Hearty and full of flavor, Chicken-Spinach-Feta Bake is a cinch to make as well. All it takes is 10 minutes of prep to make our Chicken-Spinach-Feta Bake; the rest is bake time in the oven.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Add water to stuffing mix; stir just until moistened. Spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
- Top with remaining ingredients.
- Bake 30 to 35 min. or until chicken is done (165°F).
Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 930 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 4 g, Protein 25 g
SPINACH AND FETA STUFFED CHICKEN
This dish is brimming with lots of spinach, onion and feta. Serve it up with steamed rice for a complete meal. Or try it over a bed of mixed greens. Found this through WW, only 5 pts per serving.
Provided by Amber Dawn
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.
- Wilt spinach (steam spinach or heat damp spinach over medium heat in nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Set aside.
- Divide spinach mixture between chicken breasts.
- Roll up and secure with toothpicks.
- Sprinkle with remaining salt and pepper.
- In same skillet, heat remaining oil over medium-high heat.
- Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.
- Remove toothpicks.
Nutrition Facts : Calories 212.3, Fat 8.6, SaturatedFat 2.6, Cholesterol 81, Sodium 875, Carbohydrate 5.8, Fiber 2.2, Sugar 1.9, Protein 27.8
SPINACH ROULADE
A beautiful dish my mother has made often and it's always been a favorite. A cheesy spinach mixture rolled up in a cheese souffle, from the famous vegetarian Greens Restaurant in San Francisco. The recipe calls for ricotta, but I'm thinking unless you use fresh ricotta there won't be much flavor in the filling. So I plan on adding a few extra ingredients to give it some more umph. Like any ricotta and spinach mixture, it's easy to add onto!
Provided by KT9791
Categories European
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400. Line a 10x15 baking sheet with parchment paper. Put a few dabs of butter on the pan to help anchor the paper then lightly butter and flour the paper, knocking off any extra flour.
- Separate the yolks and whites. Lightly beat the yolks and set them aside. Make a rue by melting the butter, add the flour, stirring constantly then whisk in milk. Cook another 3 minutes, remove from heat and add salt and pepper.
- Gradually whisk some of the mixture into the yolks to warm them, then return everything to the pot to finish combining.
- In a large bowl whisk or beat the egg whites with a pinch of salt (or cream of tartar) until they form smooth peaks.
- Stir about ¼ of the whites and ½ of cheese into the milk mixture, then gently fold in the rest of the whites.
- Pour soufflé mixture on the baking sheet spreading to all corners. Sprinkle to rest of the cheese over the surface. Bake until the top is nicely browned and puffed, about 15 minutes. Remove soufflé from the oven and let it cool. Turn over onto the counter and remove parchment paper. Use a tea towel under to help roll it later.
- Prepare soufflé base and set aside. Wash and cook spinach, seasoned with salt. Drain. Melt butter and cook onion. Squeeze water out of spinach and chop finely. Add to onions. Cook another few minutes.
- Thin ricotta with enough milk until soft and pliable and season with nutmeg and pepper. Preheat the oven to 400. Spread the ricotta over the soufflé and top with spinach. (This is where I plan on adding a bit more. Likely basil, gruyere cheese, sundried tomato and toasted pine nuts.).
- Roll the soufflé, short end first. Transfer to a greased baking sheet, end down to prevent unrolling. Brush the top with cream. Bake lightly covered for 25 minutes
- To serve, ladle sauce on plate and set sliced piece over sauce.
Nutrition Facts : Calories 315.7, Fat 23.9, SaturatedFat 13.8, Cholesterol 194.6, Sodium 361.3, Carbohydrate 12.1, Fiber 2.7, Sugar 1.1, Protein 15.3
SPINACH & CHICKEN ROULADE
Another recipe from my wonderful sister! Use the chicken as listed below or any other fillings that come to mind. Italian sausage and a bit of tomato sauce is excellent also.
Provided by KJK 5
Categories Very Low Carbs
Time 1h15m
Yield 3 Rolls, 8 serving(s)
Number Of Ingredients 10
Steps:
- Line Jelly Roll pan with foil and spray with non-stick spray.
- Thaw and squeeze moisture from spinach.
- In blender, puree spinach, eggs, whipping cream, garlic and Parmesan cheese until smooth. Pour into prepared pan.
- Bake at 350°F for 8-10 minutes.
- Lift foil with baked spinach mixture and place on working surface.
- While spinach is cooling sauté chicken, peppers and scallion; season to taste.
- When spinach is still warm sprinkle with mozzarella cheese all over, add sliced chicken, peppers and onions. Roll up starting with short end. When you have a complete roll, cut (you should get about three separate rolls out of this one pan). Can be sliced in 1/2" or smaller pieces for appetizer.
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- Line a baking sheet with waxed paper; brush with oil. Arrange chicken breasts in a single layer on prepared sheet and brush all over with oil. Season with salt and pepper. Sprinkle chicken with feta, oregano, garlic, and lemon zest, dividing evenly and keeping filling away from edges. Beginning at the narrower end of 1 chicken breast, roll up, enclosing filling as you would a jelly roll; tie with kitchen twine at 1" intervals to secure. Repeat with remaining chicken breasts.
- Preheat oven to 450°. Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add chicken roulades and cook until brown on all sides, about 10 minutes. Transfer chicken roulades to a small roasting pan and bake until an instant-read thermometer inserted into the thickest part of roulades registers 160°, 5-7 minutes.
- Add wine, broth, and lemon juice to skillet; bring to a boil and cook, scraping up any brown bits, until reduced to 1/2 cup, about 5 minutes. Cut strings from roulades and place on plates. Spoon pan juices over; serve lemon wedges alongside for squeezing over.
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