Total Time
25hrs
Prep 1 hr
Cook 24 hrs

This is a wonderful chicken and cheese with veggie recipe from the Thursday magazine dated February 9th-15th'2006. Enjoy!

Ingredients Nutrition

Directions

  1. The chicken breasts used for this should be about 6 oz. each.
  2. Before starting, keep ready 18 pieces of kitchen twine, each about 12 inches long.
  3. Put spinach in a big pot on medium flame and cover it.
  4. Cook until it wilts(1-2 minutes).
  5. Drain it in a colander.
  6. Once it has become cool enough to handle, squeeze out any excess moisture.
  7. Transfer the spinach to a medium-sized bowl.
  8. Into a skillet, on medium-high heat, pour 2 tbsps. oil.
  9. Toss in the mushrooms and stir-fry until they are golden(about 3 minutes).
  10. Then transfer the mushrooms to the bowl of spinach.
  11. Add the roasted, diced red bell pepper, goat cheese, salt and pepper.
  12. Mix well until combined thoroughly.
  13. Put a small portion of the spinach-mushroom mixture on each butterflied chicken breast.
  14. Do not overstuff the breasts.
  15. Work only with one piece of chicken at a time.
  16. Roll the chicken, jellyroll style, to enclose the filling, tucking the ends under.
  17. Then slip a piece of twine under the middle of the chicken, bring the ends over the top and tie snugly.
  18. Tie one more piece of twine near each end of the chicken.
  19. Trim off any excess twine.
  20. Preheat oven to 425°F.
  21. Heat 2 tbsps. oil in a large cast-iron skillet or heavy-based pan on medium-high heat.
  22. Cook the chicken until it is golden brown on all sides(about 6 minutes).
  23. Transfer to a rimmed baking sheet.
  24. Roast for about 8 minutes.
  25. Allow it to sit for 10 minutes.
  26. Then, discard the twine and cut each roulade into 1 inch slices.
  27. If you are going to serve this with risotto, then spoon some onto individual plates and fan the chicken slices over the top.
  28. Serve hot.
  29. Note:.
  30. 1) Chicken breast halves are easiest to butterfly when they are partially frozen. Use a sharp knife and hold it parallel to the work surface, then cut almost but not all the way through the thickest portion of the breast. Next, open it like a book and pound it flat.
  31. 2) The chicken breasts can be filled the day before you plan on making this, covered and refrigerated. Then you are required to only brown and roast them.

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