I enjoy lazy Sunday buffets for a lot of reasons. The wide variety… exploring different cuisines…champagne…not having to decide what to order for others…slow pace of the meal! I discovered chicken roulade in one of my buffet encounters. The cheese & spinach flavor with chicken was an instant hit with my taste-buds. So when the kiddo demanded for something very different AND pretty, my first thought was Chicken Roulade.
It requires a bit of patience but I enjoyed making them and the process is fairly easy to execute. We like to have it as an appetizer, just sliced. It can be however made as a main course with different flavored curries.
Serves – 4. Time – Preparation time – 30 minutes. Baking time – 15 minutes
Ingredients
- Chicken Breasts – 4
- Blanched spinach leaves – 10 big ones
- Processed/ Cheddar cheese grated – 1 cup
- Black pepper – 1 tblspn
- Garlic powder – 1 tblspn
- Onion powder – 1 tblspn
- Red chili powder – 1 tblspn
- Salt to taste
Method
- Blanch the spinach(see notes) and set aside
- Place your chicken in a plastic ziplock bag or cling film. On a cutting board using the flat side of a meat mallet pound your chicken breast until it is a thin
- In a bowl mix pepper, garlic powder, onion powder, chili powder & salt. Use this to season chicken on both sides
- Place the spinach and cheese on top of the chicken close to one end. Roll up the chicken and secure with thread
- Bake in a preheated oven at 180 degrees C for 12 – 15 minutes
- Remove the thread & cut into slices and serve hot
Notes
- DO NOT try to flatten the chicken without cling film
- I keep the marination spices strong since as appetizers there will be no added flavors later on
- I prefer big spinach leaves as I find it easier to roll the roulade with it. If you have small spinach leaves then you can use that too or puree it and spread on chicken
- For blanching the spinach, boil half cup of water. When the water is rolling, add the spinach. Take it out in 1 minute and dip it in ice cold water for another 2 minutes
My Medley Rasoi 