Chicken Rolls with Spinach Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 chicken breast fillet (s)
- 150 g spinach leaves, youn
- 2 tablespoon oil (olive oil)
- 3 cloves garlic
- 2 teaspoons crème fraîche
- 1 teaspoon mustard
- 1 teaspoon breadcrumbs
- 1 onion (s), diced
- 1 can (s) tomato (s), chunky
- 200 ml red wine
- basil
- salt and pepper
- nutmeg
- Cornstarch, for binding
- thyme
- Paprika powder
- oregano
Print Recipe
Pin Recipe Instructions
- For the filling: clean the spinach leaves and cut into strips, sauté in hot oil, add chopped garlic. Stir in breadcrumbs, mustard and creme fraiche, season with nutmeg and let simmer briefly. Let the mixture cool down.
- Cut the chicken breast fillets into thin slices and season with salt, pepper and paprika on the inside. Spread the spinach filling on the slices, roll up and wrap with sewing thread or pin together with toothpicks.
- Fry until golden on all sides in hot oil, remove from the pan and keep warm. Steam the onion cubes in the pan until translucent, deglaze with the red wine, add the tomatoes. Season the sauce with the herbs, season with salt and pepper and, if necessary, thicken with cornstarch.
- Return the chicken roulades and cover and simmer for another 10-15 minutes over medium heat.
- Noodles or just baguette and salad go well with this.
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