Greek Chicken And Spinach Roulade With Lemon Butter Sauce Recipes

GREEK CHICKEN AND SPINACH ROULADE WITH LEMON BUTTER SAUCE

Steps:

• 1. In a food processor combine feta, yogurt, garlic, juice of one lemon (two tbls), hot sauce, oregeno, cumin, coriander and salt and pepper to taste. Blend well and set aside. This is your tzatziki sauce. (Reserve half for steak gyros)
• 2. In a large saute pan heat 2 tbls olive oil and saute onion until soft. add garlic and baby spinach and saute until wilted down. Add capers and sliced olives and pepper to taste
• 3. Put spinach mixture in bowl and add 1 cup of tzatziki sauce and
• 4. Pound out chicken breast thin and put 1/4 of the spinach/tzatziki sauce mixture per breast at one end of chicken then roll chicken into a log and secure with tooth picks
• 5. Prepare 2 dishes for coating. (I find pie plates the easiest) One with 2 eggs whisked and one with the cup or so of panko
• 6. heat the same saute pan that the spinach was sauted in with rest of olive oil
• 7. dip each roulade in egg wash then panko crumbs and Place a rack on baking sheet, place rolades on rack and bake at 375 degrees for 35 minutes
• 8. While chicken is resting Melt butter 2tlbs of the lemon juice 2 cloves of minced garlic and parsley in a saucepan and put in serving dish to drizzle over roulades

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 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.

GREEK CHICKEN AND SPINACH

Steps:

• Pound the chicken breasts with a mallet til they're flattened and uniform thickness.
• Marinate for about 1/2 hour in a mixture of oregano, garlic powder, red pepper flakes, salt, pepper, the zest from 2 lemons and the juice from one, and a little rice vinegar.
• Grill 2-3 minutes on each side till cooked through.
• While marinating, mince a couple of cloves of garlic.
• Saute until fragrant in a little olive oil.
• Add a bag of fresh spinach and wilt over med-high heat.
• When bright green and not quite finished, add a handful of chopped parsely, some dill (to taste, I don't like much dill), and the juice of half a lemon.
• Stir together.
• Remove from heat, crumble some feta cheese on top and and cover for a few minutes to let the cheese heat up and soften.
• Serve with sparkling water and some fresh crusty bread.

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.

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!