December 4, 2011

Chicken spinach roll

I was planning for long to make this spinach chicken roll. I had this idea of using spicy spinach stuffing and glazing the roll with honey, and was eager to see how both would work. I love using ginger, tomato and shallots with spinach, so decided to make the stuffing like that. Then I selected blue cheese because I love its flavor. The stuffing was spicy. And I loved how the blue cheese imparted its flavor without making the roll cheesy. The lemon in the glaze gave a perfect hint of tartness. As the sweetness with the first bite melted into savory flavors, I loved my creation.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 6)

500g chicken breast
500g spinach
1cup chopped tomato
1tbsp ginger paste
2 green chilies
1/2cup chopped shallots
100g blue cheese (bleu cheese) crumbled
2tbsp breadcrumbs
1tbsp honey
2tbsp lemon juice
4tbsp sour cream
Cayenne pepper


1.      Heat butter in a wok, add the chopped shallots, tomato, chopped green chilies, and ginger paste. Cook on moderate heat for 5 minutes.
2.      Coarsely chop the spinach and add it in the wok. Season with salt.
3.      Cook on low-moderate heat till the water from the spinach dries. Set aside.
4.      In a pan, heat butter and add the breadcrumbs. Do until golden brown.
5.      Flatten the chicken breast to 1/2cm thickness.
6.      Smear the flattened breast with butter and then sour cream.
7.      Add the spinach mixture in a layer.
8.      Sprinkle breadcrumbs and blue cheese crumbles.
9.      Roll the chicken breast tightly.
10.   Mix the honey and lemon juice.
11.   Smear the outside of chicken with it. Season with cayenne pepper.
12.   Bake at 200°C for 40 minutes.
13.   Let it stay for 5 minutes and then cut into slices.
14.   Serve with roasted veggies.

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