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!
- 1 lb spinach, stemmed and rinsed
- 4 tablespoons oil
- 1⁄2 lb mushroom, sliced
- 1 medium roasted red pepper, peeled, seeded and diced
- 1 tablespoon goat cheese
- fresh ground black pepper
- 6 boneless skinless chicken breast halves
- The chicken breasts used for this should be about 6 oz. each.
- Before starting, keep ready 18 pieces of kitchen twine, each about 12 inches long.
- Put spinach in a big pot on medium flame and cover it.
- Cook until it wilts(1-2 minutes).
- Drain it in a colander.
- Once it has become cool enough to handle, squeeze out any excess moisture.
- Transfer the spinach to a medium-sized bowl.
- Into a skillet, on medium-high heat, pour 2 tbsps. oil.
- Toss in the mushrooms and stir-fry until they are golden(about 3 minutes).
- Then transfer the mushrooms to the bowl of spinach.
- Add the roasted, diced red bell pepper, goat cheese, salt and pepper.
- Mix well until combined thoroughly.
- Put a small portion of the spinach-mushroom mixture on each butterflied chicken breast.
- Do not overstuff the breasts.
- Work only with one piece of chicken at a time.
- Roll the chicken, jellyroll style, to enclose the filling, tucking the ends under.
- Then slip a piece of twine under the middle of the chicken, bring the ends over the top and tie snugly.
- Tie one more piece of twine near each end of the chicken.
- Trim off any excess twine.
- Preheat oven to 425°F.
- Heat 2 tbsps. oil in a large cast-iron skillet or heavy-based pan on medium-high heat.
- Cook the chicken until it is golden brown on all sides(about 6 minutes).
- Transfer to a rimmed baking sheet.
- Roast for about 8 minutes.
- Allow it to sit for 10 minutes.
- Then, discard the twine and cut each roulade into 1 inch slices.
- If you are going to serve this with risotto, then spoon some onto individual plates and fan the chicken slices over the top.
- Serve hot.
- 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.
- 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.