Monday, October 24, 2011

Spinach Chicken Roll

I was disappointed with this chicken. It seems like there was too much spinach filling, so I had trouble rolling it up. The cheese mostly leaked out and burned in the pan. That was sad. Anyway, this recipe clearly needs work.

1 chicken breast
1 teaspoon extra-virgin olive oil
3 cups baby spinach
1 tablespoon finely chopped onion
1 thin slice St. Albray cheese (or another mild, creamy cheese)
salt and pepper to taste

you'll also need:
sheet of wax paper
meat tenderizer with flattening end
small non-stick frying pan with lid
heat-proof tongs

1. place the chicken breast between the layers of the folded over wax paper. Flatten it to 1/4 on an inch thick. Season with salt and pepper. Set aside.
2. heat the oil over medium heat in the frying pan. Add the onion and cook until it's softened. Add the spinach and stir constantly, cooking just until it wilts. Remove from the heat.

3. lay the spinach mixture in the middle of the chicken and plate the cheese on top. Roll up tightly and close with toothpicks.
4. cook covered over medium heat for about 8 to 10 minutes per side, or until the juices run clear. Serve and eat.

I adapted this recipe from one I found in the magazine Cooking for 2. 

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