Spinach Chicken Roulade Food

CHICKEN SPINACH ROULADE

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.

CHICKEN ROULADE STUFFED WITH PROSCIUTTO, SPINACH AND SUN-DRIED TOMATOES WITH WHITE TRUFFLE POTATOES

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)

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 ROULADE

Steps:

• Place the spinach in a large nonstick skillet with the washing water clinging to the leaves or a tablespoon or two of water if dried. Cover and cook for 2 minutes, tossing occasionally, or until wilted. Drain and press firmly with the back of a spoon or squeeze to remove excess moisture. There should be 1/2 cup spinach. Wipe out the skillet.
• Meanwhile, in a medium nonstick skillet, combine the onion, 1 teaspoon oil, garlic, red-pepper flakes, and 1 tablespoon water. Turn the heat to medium. Cook for about 2 minutes, or until the onion sizzles. Reduce the heat to low. Cover and cook, stirring once, for about 3 minutes, or until softened. In a small bowl, combine the onion mixture, cheese, and spinach. Stir to mix. Set aside.
• Sprinkle the tomatoes evenly on the smooth side of the cutlets.
• Divide the spinach mixture among the cutlets. Spread to the edges of 3 sides, leaving about 1" at the narrow tip free of spinach mixture. Loosely roll up the chicken, ending with the narrow tip, and secure with wooden picks.
• Add the remaining 1 teaspoon oil to the large skillet and set over medium heat. Place the chicken in the pan. Cook, turning, for about 10 minutes, or until golden brown on all sides. Add the broth or wine, cover, and cook over low heat for about 7 minutes. Uncover and transfer chicken to a serving platter. Cover with foil to keep warm.
• Boil the skillet juices for about 5 minutes, or until reduced to a glaze. Diagonally slice the chicken into 1"-thick pieces. Drizzle with pan juices and serve.

CHICKEN ROULADE WITH SPINACH FETA CHEESE AND ROASTED RED PEPPER.

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.

WALNUT-STUFFED CHICKEN ROULADES

Steps:

• Preheat oven to 375 degrees. Pulse crackers and 3/4 cup walnuts in a food processor until finely ground.
• Heat oil in a medium skillet over medium heat. Cook garlic and shallots until soft, about 4 minutes. Add mushrooms and thyme, and cook until mushrooms are slightly golden, about 4 minutes; transfer to a plate. Add spinach and water to skillet. Cook until wilted, about 1 minute. Chop spinach, and add to mushroom mixture. Stir in remaining 1/2 cup walnuts.
• Season each chicken breast with 1/4 teaspoon salt and some pepper. Lay 1 chicken breast on a plate. Spread 1/2 cup mushroom-walnut mixture onto chicken, leaving a 1/2-inch border all around. Roll, and tie with kitchen twine. Cover with crumb mixture, pressing to coat. Repeat with remaining chicken, mushroom-walnut mixture, and crumbs. Transfer to a rimmed baking sheet, and bake until golden, about 30 minutes. Untie, and slice.

SPINACH & CHICKEN ROULADE

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.

ELEGANT CHICKEN ROULADES WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 400°F Butterfly each chicken breast with a sharp knife; press open like a book.
• Season both sides with poultry seasoning and pepper and pound 1/4-inch thick between 2 sheets of plastic wrap with a meat mallet. Remove plastic wrap.
• Place equal amounts of prosciutto, cheese and mushrooms on each chicken breast; press down on cheese to compress.
• Starting from the long side, roll up chicken tightly, then roll each in a piece of parchment paper. Twist edges of parchment to seal chicken inside.
• Place seam-side down on a baking sheet; bake for 30 minutes.
• While chicken is cooking, prepare sauce by melting 4 tablespoons butter in a medium saucepan. Stir in flour and cook over medium heat for about 2 minutes. Slowly whisk in chicken broth until smooth. Simmer mixture until reduced by half, stirring occasionally; remove from heat.
• Grind porcini mushrooms in a blender or food processor until they form a fine powder. Set aside 1/4 cup; save remaining for another use. Whisk 1/4 cup mushrooms, sherry, sour cream and remaining 2 tablespoons butter into sauce; simmer over low heat for a few minutes more. Season to taste with salt and pepper.
• Remove chicken from parchment and slice 1/2-inch thick. Arrange on 4 serving plates and drizzle with some of the sauce. Serve remaining sauce on the side.

SPINACH ROULADE WITH SUNDRIED TOMATOES

Steps:

• Heat oven to 190C/fan 170C/gas 5 and line a Swiss roll tin (23 x 32cm) with baking paper. Cook the spinach in the microwave according to pack instructions (about 2 mins for each bag), then, when cool enough to handle, squeeze out as much juice as you can. Tip the spinach into a food processor and add the egg yolks, 1 tbsp fromage frais, plenty of seasoning and the flour. Blend until really finely chopped and well mixed.
• Whisk the egg whites until stiff, then fold into the spinach mixture. Spread in the tin and bake for 12-15 mins until firm to the touch. 3 Meanwhile, beat the rest of the fromage frais into the garlic & herb cream cheese until creamy. Put a sheet of baking paper on the work surface and dust with a little of the vegetarian parmesan.
• Turn the spinach mixture onto the work surface and carefully strip off the paper. Spread with the cheese mixture and scatter over the tomato. Roll up from the shortest end using the paper to guide you. Serve straight away

SPINACH ARTICHOKE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees. In a small bowl combine cheese wedges, spinach, artichoke, garlic powder, salt & pepper. Mix with a fork until well combined. Lay your chicken breast down on a cutting board and slice it in half so you have two thin halves (see pictures). Lay all 4 pieces between 2 sheets of plastic wrap. Take the flat side of a meat tenderizer and pound the chicken until very thin. Sprinkle salt and pepper on both sides of the chicken. Scoot about 1 tablespoon of the spinach artichoke mixture on the chicken and spread it to coat the chicken. Roll each piece of chicken and hold in place with tooth picks. Place rolls on a baking sheet lined with tin foil and bake for 20-22 minutes. Enjoy warm!

CURRIED SPINACH CHICKEN ROULADE

Steps:

• Preheat oven to 350.
• Spray a small baking dish with nonstick spray.
• FILLING.
• Heat oil over medium-high heat in skillet.
• Add onions and garlic and cook for 2 minutes.
• Reduce heat to medium.
• Add the spinach and the spices.
• Cook and stir 5 minutes.
• Remove the spinach mixture fromt he heat and set aside.
• CHICKEN ROULADE.
• place a chicken breast half between two sheets of plastic and pound with rolling pin or mallet until it is about 1/4 inch thick.
• Repeat with all chicken breasts.
• In a small bowl, combine the lime juice, butter and turmeric and mix well.
• Brush the lime juice mixture over one side of each chicken piece.
• Turn the chicken pieces over and spread the unseasoned sides evenly with about 3 tablespoons of the filling.
• Starting with the short side of the chicken, roll each breast up tightly.
• Place each chicken breast seam side down in the baking dish.
• Bake for 30-40 minutes, until chicken is no longer pink.
• Slice the roulades crosswise into 1/2 inch thick slices and arrange overlapping on the plate.