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.
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.
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
GOAT CHEESE AND HERB STUFFED CHICKEN ROULADE
Provided by Kelsey Nixon
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a mixing bowl, combine the spinach, goat cheese, almonds, breadcrumbs and garlic. Season with salt and pepper and set aside.
- In another bowl, combine the butter, parsley, rosemary, thyme and lemon zest. Set aside.
- Lay the chicken breast-side down. Slice through the skin along the backbone of the chicken, cutting through the skin. Using your boning knife and fingers, release the skin from the chicken, angling the knife towards the meat of the chicken. Once you have loosened the skin from the back side, turn the chicken over so it is breast-side up and slice down the center of the breast. Using your boning knife and fingers, pull back the skin from each side. Once you get to the legs and wings, cut around each piece to release the skin from the joint. Take your time, this takes practice, and it doesn't have to be perfect, we just want as much skin as possible. Once you have removed the skin from each side of the chicken, set them aside.
- Remove each breast from the chickens by taking your boning knife and following the breast bone down each side. Use the bones as your natural guide, follow it all the way down to remove the breast.
- Once the breasts are removed, butterfly each breast by cutting into the thickest part of the breast horizontally, creating a pocket, like opening up a book. Once butterflied, place each breast in between 2 layers of plastic wrap and, using a meat mallet, pound until it is 1/4-inch thick.
- Lay the chicken breasts flat and sprinkle them with salt and pepper. Divide the herbed goat cheese stuffing between the 4 breasts, placing the stuffing mixture towards the bottom third of the breast, closest to its narrowest point. Roll the breast around the stuffing, tucking in the ends as you roll, like you would a burrito.
- Lay the chicken skins out and divide the herb butter between them, placing the butter just below the center point of the skin. Place the rolled breast directly on top of the butter and then wrap the skin around the chicken, tucking in the ends, repeating the same process you did to roll the breasts. Once rolled, secure the skin with 3 toothpicks, one in the middle and one on each end.
- Heat the oil in a nonstick, oven-safe saute pan over medium-high heat. Add the roulades and sear on all sides until golden brown, 3 to 4 minutes per side. Transfer the pan to the oven and bake until the internal temperature is 165 degrees F and the juices run clear, about 10 minutes.
- Let the chicken rest for 5 minutes before serving. Remove the toothpicks, slice and serve.
CHICKEN SPINACH ROULADE
This recipe is easy and sure to impress.
Provided by LadyVictorie
Categories Chicken Breasts
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
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 ROULADE
I just got this in an email from Prevention and am posting here for safekeeping. They say "Stuffed with sundried tomatoes, baby spinach, and freshly grated Parmesan cheese, this colorful combo brightens up basic chicken cutlets. Other greens such as arugula, chard, and baby kale can take the place of spinach in this dish."
Provided by smellyvegetarian
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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
Chicken breasts are rolled with a tasty filling of broccoli rabe and low fat ricotta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees with rack in center. Place parsley, thyme, lemon zest, salt, and pepper in a food processor. Process until finely chopped. Coat a small saute pan with cooking spray. Heat the pan to medium; saute garlic and broccoli rabe, until garlic is translucent and broccoli rabe has wilted. Season with salt and pepper. Add to food processor, and pulse to combine. Add the ricotta; process until combined. Set aside.
- Place one of the chicken breasts between two layers of plastic wrap. Using a meat mallet, pound evenly until the breast is a scant 1/4 inch thick. Repeat with the remaining breasts. Spread 3 to 4 tablespoons of filling in an even layer on each breast. Roll up the breasts, and secure rolls with a wooden skewer or toothpick.
- Coat a large skillet with a heatproof handle with cooking spray, and place over medium-high heat. Place chicken breasts in the skillet and cook, turning occasionally, until golden on all sides, about 3 minutes total. Place skillet in oven, and cook until an instant-read thermometer registers 165 degrees, about 13 minutes. Remove chicken from skillet, and set aside. Place skillet on top of stove over medium-high heat; add wine, and reduce liquid by half, about 1 minute, scraping skillet with a wooden spoon to dislodge any cooked-on bits. Strain liquid into a small pitcher. Cut rolled chicken crosswise into 1/4-inch-thick pieces. Serve warm with reserved sauce.
Nutrition Facts : Calories 184 g, Cholesterol 76 g, Fat 4 g, Fiber 1 g, Protein 29 g, Sodium 185 g
More about "chicken spinach roulade recipes"
STUFFED CHICKEN AND SPINACH ROULADE RECIPE
From housewifehowtos.com
5/5 (3)Total Time 48 minsCategory Main CourseCalories 341 per serving
- Flatten the chicken breasts to a uniform thickness. Liberally season one side with Mrs. Dash, salt, and pepper.
- Divide the spinach equally between each piece of chicken. Repeat with the cheese. Roll the chicken from the large end toward the small and fasten with a toothpick.
- Heat the oil in a large skillet until shimmering. When the oil is hot, brown the chicken all over. (About 2-3 minutes.)
CREAMY CHICKEN ROULADE WITH SPINACH AND MUSHROOMS - …
From aheadofthyme.com
5/5 (3)Total Time 1 hrCategory ChickenCalories 564 per serving
- Heat 1 tablespoon of oil in a skillet over medium high heat. Add onions and mushrooms. Stir well and cook for 2-3 minutes. Transfer the mixture into a bowl and let it cool at room temperature for at least 20 minutes.
- Melt butter in a non-stick saucepan over medium heat. Add chopped parsley and the reserved onion and mushroom mixture. Cook for 2 minutes until it sizzles and it become aromatic.
- Take the chicken rolls out of the fridge and remove the plastic wrap. Take two shallow plates and add eggs to one, and panko breadcrumbs to the other. Dip each chicken roll into the beaten eggs (beaten eggs act like glue to coat the chicken rolls with bread crumbs). Then, roll in the panko and fully coat. If you like a thicker breaded coating, you can double dip in beaten eggs and then breadcrumbs again.
SPINACH AND TOMATO STUFFED CHICKEN ROULADE | SHAPE
From shape.com
CHICKPEA ROULADE WITH SPINACH AND PINENUT STUFFING - JAMIE ...
From jamiegeller.com
CHICKEN ROULADE RECIPE | BON APPéTIT
From bonappetit.com
CHICKEN ROULADE WITH SPINACH AND PROSCIUTTO - PICNIC LIFE ...
From picniclifefoodie.com
LOW CARB CHICKEN ROULADE - DIVALICIOUS RECIPES
From divaliciousrecipes.com
CHICKEN ROULADES WITH SPINACH, FETA AND SUN DRIED TOMATOES ...
From delishdlites.com
CHICKEN SPINACH ROULADE RECIPE
From crecipe.com
SPINACH-STUFFED CHICKEN ROULADE - BIGOVEN
From bigoven.com
CHICKEN ROULADE WITH SPINACH AND CREAM CHEESE
From bigoven.com
10 BEST CHICKEN BREAST ROULADE RECIPES | YUMMLY
From yummly.com
10 BEST CHICKEN ROULADE RECIPES | YUMMLY
From yummly.com
CHICKEN ROULADE RECIPE - MON PETIT FOUR®
From monpetitfour.com
BACON MUSHROOM CHICKEN ROULADE - MY FOOD STORY
From myfoodstory.com
RECIPE: CHICKEN ROULADES WITH GOAT CHEESE AND SPINACH ...
From recipelink.com
CHICKEN BREAST ROULADE STUFFED WITH ROASTED PEPPERS AND ...
From pbs.org
CHICKEN ROULADE STUFFED WITH SPINACH AND RICOTTA
From foodfood.com
CHICKEN SPINACH ROULADE - CHICKEN BREAST RECIPES
From worldrecipes.org
SPINACH & CHICKEN ROULADE RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN SPINACH ROULADE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SPINACH STUFFED CHICKEN ROULADE - PREVENTION.COM
From prevention.com
GROUND CHICKEN ROULADE WITH ROASTED PEPPERS AND SPINACH RECIPE
From recipezazz.com
RECIPE - CHICKEN ROULADE | CHEF BOB'S BLAST
From chefbobsblast.com
CHICKEN ROULADE STUFFED WITH SMOKED BACON, SPINACH & GOUDA ...
From thespruceeats.com
CHICKEN AND SPINACH ROULADES
From stage.besthealthmag.ca
KETO CHICKEN ROULADE RECIPE WITH SPINACH BASIL PESTO [LOW ...
From ketogasm.com
CHICKEN ROULADE RECIPE [WITH SAUCE] - THEFOODXP
From thefoodxp.com
CHICKEN ROULADE FILLINGS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPINACH CHICKEN ROULADE | RECIPE
From kosher.com
CHICKEN AND SPINACH ROULADES
From preprod.besthealthmag.ca
GROUND CHICKEN ROULADE WITH ROASTED PEPPERS AND SPINACH RECIPE
From foodnewsnews.com
CHICKEN SPINACH ROULADE - CINDY'S RECIPES AND WRITINGS
From cindysrecipesandwritings.com
CHICKEN AND ASPARAGUS ROULADES - HEALTHY RECIPES AND ...
From womansday.com
THE CHEW: SPINACH & FETA CHICKEN ROULADE RECIPE
From foodus.com
ROULADE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHICKEN SPINACH ROULADE - GERMAN RECIPES
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love