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Chicken roll with spinach

Chicken roll with spinach


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  • 1 chicken breast (can also be made with turkey breast very well),
  • 10 tablespoons spinach,
  • 1 cup milk,
  • 1 nut of butter,
  • salt and white pepper,
  • 1 or,
  • pesmet,
  • flour.

Servings: 2

Preparation time: less than 90 minutes

RECIPE PREPARATION Chicken roll with spinach:

Beat the boneless chicken breast well with a hammer. Separately, prepare the spinach. The frozen spinach is thawed at room temperature and then drained well. salt and white pepper. Leave it to cool a bit. Put it with a spoon over the beaten chicken breast. wrap it like a candy in baking paper. Place it in the cake pan greased with a little butter and put it in the hot oven. Let it brown, turning from time to time. Then take it out of the oven and take out the toothpicks. it is baked inside and looks bound and beautiful but the crust on top will be golden if you immerse it a little, at least 10-15 seconds in a hot oil bath. Then remove and drain the oil well. let it cool a bit. and served with balls of p potato or polenta juice, or with yellow butter sauce with aromatic herbs. Enjoy!


Here is the secret of a chicken roll that will be appreciated by both adults and children. Below you will find the preparation steps.

1. Prepare the ingredients

  • Boil 7 eggs on low heat for 10 minutes. Leave them to cool and peel them.
  • Cut the eggs into rounds.
  • Detaches and tits 2 pieces of whole chicken breast LaProvincia with a kitchen hammer.
  • Cut the edges of the pieces so that some strips come out. However, he did not cut to the end.
  • Season the strips with ½ teaspoon thyme, ¼ teaspoon paprika, salt and pepper .

2. Mix the ingredients

  • Share 12 slices of Prague ham and egg slices along the length of the strips.
  • Roll the strips so that you get two appetizers.
  • Tie the chicken roll long and wide with food thread.

3. Move to oven

  • Grease an aluminum foil with oil.
  • Wrap the roll in aluminum foil and put everything in a tray.
  • Leave the tray in the preheated oven at 180 degrees for 30 minutes.

4. Complete the project

  • Remove the chicken roll from the oven and peel off the foil. Grease the pieces with 2 tablespoons honey and sprinkle them with 300 ml semi-dry white wine .
  • Then sprinkle with a little water and leave it in the oven for another 30 minutes.
  • Once every 10 minutes, sprinkle the roll with the sauce drained into the pan.
  • The chicken roll is ready when it is browned.
  • Cut the threads and cut the roll into slices when you want to eat it.

Difficulty preparing

The chicken roll recipe is easy to put into practice. You need to pay attention to a few steps but the process is simple. Here's what kitchen utensils you need:

  • Kitchen hammer
  • Wood shredder
  • Small saucepan
  • Knife
  • Food thread
  • Oven tray.

Method of preparation

Chicken roll with spinach

We wash the spinach under running water. In a saucepan put some boiling water with a pinch of salt. When

Chicken roll with spinach

Place the chicken breast, being large, I cut it in half, put it on a food foil and beat it


What is the best filling for spinach appetizer roll?

The best filling for me is the one with cream cheese and smoked salmon. Spinach with cream cheese and salmon is a perfect combination. They just go perfectly together. The spinach I used for this appetizer roll was frozen spinach leaf by leaf from Bonduelle. It is of very good quality and very tasty. The cream cheese was made with greens, and the smoked salmon was of good quality and without too much salt. Sometimes I hit some extremely salty marks. Of course you can replace salmon with a good quality chicken or turkey ham, bresaola or prosciutto. Choose the best quality products anyway. You need a small amount, so it's worth it.

Before slicing this appetizer roll with spinach, it must be left in the fridge for at least 2 hours. In this way the cream cheese will harden and will be easy to portion. It is very important to roll it as tight as possible, but not enough to break the worktop. With this basic recipe you can make many other options. It depends only on you and your imagination. My father liked it very much, so he told me he wanted it on the holiday table too. For some time he has completely given up meat, so try all kinds of combinations based on fish and vegetables. I also really liked it, so I shared it with my father, but I will definitely do it for the holidays, along with broccoli tart and Telemea cheese.


Lamb roll with spinach

1. Finely chop the scalded and drained spinach and fry in butter. Add finely grated onion, mix and quench with a little milk. Simmer until all the sauce is reduced, then allow to cool.

2. Separately, in a larger bowl, mix all the minced meat. Add bread soaked in milk and squeezed, eggs, Parmesan, breadcrumbs, salt, pepper and nutmeg. Stir until smooth, then separate one-third of the composition and mix with the hardened spinach.

3. Grease a baking sheet with a little oil, then spread the meat composition in a rectangular layer, 20-22 cm wide and about one cm thick. Then cover with a layer of spinach and sprinkle thin slices of ham in the middle. Roll carefully and cover in baking paper. Put in a pan greased with butter. Pour into the pan and wine and place in a hot oven over medium heat for 30 minutes.

4. Remove the tray from the oven, unfold the paper and remove, and grease the roll with a little sauce and butter. Bake for another 20-25 minutes, until nicely browned.

5. Place the roll on a plate and mix the remaining sauce with the starch and boil for a few minutes. It matches the taste and is served with sliced ​​roll and fresh greens.


Method of preparation

Chicken roll with spinach

We wash the spinach under running water. In a saucepan put some boiling water with a pinch of salt. When

Chicken roll with spinach

Place the chicken breast, being large, I cut it in half, put it on a food foil and beat it


Method of preparation

Chicken roll with spinach

We wash the spinach under running water. In a saucepan put some boiling water with a pinch of salt. When

Chicken roll with spinach

Place the chicken breast, being large, I cut it in half, put it on a food foil and beat it


  • If you want the bacon to be browned, after 45 minutes, remove the foil and leave the meat roll for another 15 minutes.
  • In order not to influence the taste of the meat, the remaining preparation is left in the refrigerator in a glass, ceramic, stainless steel tray or plastic plate.
  • You can add in addition to mozzarella cheese and telemea or feta, but in a much smaller amount.
  • In addition to 100 g of fresh spinach, 200 g of frozen spinach can be added. This will result in a fresh mixture of green vegetables and flavored flavors.
  • It is important that before adding the meat roll to the oven, you tie it with a thin string so that it does not come off during baking.

Chicken breast in bacon, stuffed with spinach is a filling and healthy dish. The combination of chicken and bacon goes very well with green vegetables. This dish can be successfully enjoyed the next day, both cold and reheated. The meat roll can be the occasion for a quiet family dinner or joy during the break from work.


1. Cut the washed and drained chest, as thin as possible, into a large piece which is then uniformed with a sledgehammer, salted and seasoned.

2. Boil the rice in salted water, drain well and leave covered for 5 minutes. Boil the spinach leaves in salted water, drain well and then cook with finely chopped onion in a drop of olive oil. Salt and season to taste.

Peel a squash, grate it and squeeze the juice. Cut the pepper into strips and chop. Heat them all in a drop of olive oil until they soften a little, then salt and season to taste.

3. Place the piece of breast on top of the pie sheets then flatten the first layer of rice, top it with the second layer of hardened spinach, and finally flatten the layer of hardened peppers, roll gently with the pie sheets . In a cake tray (higher) pour a little olive oil and a glass of dry white wine then place carefully rolled. Cover with aluminum foil and bake for about 30 minutes.

Remove the tray and remove the aluminum foil, grease with beaten egg whites and sprinkle with sesame seeds.

Bake for another 5 minutes, until golden brown. Serve hot, portioned into slices appropriately thick.


1. Cut the washed and drained chest, as thin as possible, into a large piece which is then uniformed with a sledgehammer, salted and seasoned.

2. Boil the rice in salted water, drain well and leave covered for 5 minutes. Boil the spinach leaves in salted water, drain well and then cook with finely chopped onion in a drop of olive oil. Salt and season to taste.

Peel a squash, grate it and squeeze the juice. Cut the pepper into strips and chop. Heat them all in a drop of olive oil until they soften a little, then salt and season to taste.

3. Place the piece of breast on top of the pie sheets then flatten the first layer of rice, top it with the second layer of hardened spinach, and finally flatten the layer of hardened peppers, roll gently with the pie sheets . In a cake tray (higher) pour a little olive oil and a glass of dry white wine then place carefully rolled. Cover with aluminum foil and bake for about 30 minutes.

Remove the tray and remove the aluminum foil, grease with beaten egg whites and sprinkle with sesame seeds.

Bake for another 5 minutes, until golden brown. Serve hot, portioned into slices appropriately thick.


Lamb roll with spinach

1. Finely chop the scalded and drained spinach and fry in butter. Add finely grated onion, mix and quench with a little milk. Simmer until all the sauce is reduced, then allow to cool.

2. Separately, in a larger bowl, mix all the minced meat. Add bread soaked in milk and squeezed, eggs, Parmesan, breadcrumbs, salt, pepper and nutmeg. Stir until smooth, then separate one-third of the composition and mix with the hardened spinach.

3. Grease a baking sheet with a little oil, then spread the meat composition in a rectangular layer, 20-22 cm wide and about one cm thick. Then cover with a layer of spinach and sprinkle thin slices of ham in the middle. Roll carefully and cover in baking paper. Put in a pan greased with butter. Pour into the pan and wine and place in a hot oven over medium heat for 30 minutes.

4. Remove the tray from the oven, unfold the paper and remove, and grease the roll with a little sauce and butter. Bake for another 20-25 minutes, until nicely browned.

5. Place the roll on a plate and mix the remaining sauce with the starch and boil for a few minutes. It matches the taste and is served with sliced ​​roll and fresh greens.