Spinach & Chicken Roulade

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READY IN: 1hr 15mins
SERVES: 8
YIELD: 3 Rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line Jelly Roll pan with foil and spray with non-stick spray.
  • Thaw and squeeze moisture from spinach.
  • In blender, puree spinach, eggs, whipping cream, garlic and Parmesan cheese until smooth. Pour into prepared pan.
  • Bake at 350°F for 8-10 minutes.
  • Lift foil with baked spinach mixture and place on working surface.
  • While spinach is cooling sauté chicken, peppers and scallion; season to taste.
  • When spinach is still warm sprinkle with mozzarella cheese all over, add sliced chicken, peppers and onions. Roll up starting with short end. When you have a complete roll, cut (you should get about three separate rolls out of this one pan). Can be sliced in 1/2" or smaller pieces for appetizer.
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