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

INGREDIENTS:

(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

Butter

Salt

METHOD:

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.