I remember thinking many many years ago how difficult it would be to make chicken roulades. Believe me, it’s easier than making a chicken curry. I make it in a pan on stovetop and it takes less than an hour. You can even bake or poach. (I will post those methods later)
I prefer pan…. ‘cause it’s easy and this is supposed to be easy cooking blog right?
Chicken Roulade with Spinach and Feta Cheese
1 chicken breast
1 cup packed spinach (I used fresh)
1 small onion minced
3 cloves garlic minced
¼ tsp red chili flakes
4-5 tbsp feta cheese (use reduced salt)
Salt and pepper to taste
4-5 tbsp Olive oil
Heat 1 tbsp olive oil and add garlic and onions.
When onion becomes translucent, add red chili flakes and spinach. Stir and cook covered for 5 minutes.
Take off fire when the spinach is cooked and dry. Let it cool.
Mix in feta cheese. Check salt.
Butterfly the chicken breast. (Carefully cut horizontally without separating).
Place a large piece of cling wrap on the kitchen counter or cutting board.
Place the chicken breast smooth side down on one end of the cling wrap, and cover with the other half.
Use a meat mallet to pound the chicken breast so that it spreads and becomes thin.
Sprinkle salt and pepper.
Spread the spinach mixture leaving the edges.
With the help of the cling wrap, roll from the short side and secure the roulade with toothpicks.
Heat 3-4 tbsp olive oil in a pan (that fits the roulade) and place the roulade carefully. Brown all sides on high heat and cook covered on medium flame for 15-20 minutes.
Place on a serving dish and remove all toothpicks before slicing.