Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, prosciutto, spinach and feta chicken roulade. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
This Pavlova roulade has it all. Learn how to prepare this easy Prosciutto-Wrapped Spinach and Feta-Stuffed Chicken recipe like a pro. While the chicken roulade is hardening in the freezer, prepare the tomato demi-glace.
Prosciutto, Spinach and Feta Chicken Roulade is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Prosciutto, Spinach and Feta Chicken Roulade is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook prosciutto, spinach and feta chicken roulade using 10 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Prosciutto, Spinach and Feta Chicken Roulade:
- Make ready 2 chicken breasts
- Get 1/4 onion, minced
- Prepare 1 clove garlic, minced
- Make ready 1/2 box frozen chopped spinach, thawed and drained
- Make ready 1/2 cup feta, crumbled or chopped
- Take 1 tbsp chopped parsley
- Get 3 tsp seasoned bread crumbs
- Take 4 slice prosciutto
- Take 1 salt and pepper to taste
- Prepare 1 olive oil
Spread the feta and spinach mixture thinly over each chicken breast. Roll up tightly and secure with kitchen string. In a frying pan, heat the oil and brown the roulades on all sides. Food Network invites you to try this Chicken Roulade Stuffed with Prosciutto, Spinach and Sun-Dried Tomatoes.
Steps to make Prosciutto, Spinach and Feta Chicken Roulade:
- Saute onions in 1 tablespoon of olive oil until softened, about 6 minutes.
- Add chopped spinach, garlic and season with salt and pepper; cook about 3 minutes then set aside and let cool.
- While spinach mixture is cooling, place a butterflied chicken breast between 2 sheets of wax paper and using a meat mallet pound away from your body until chicken is about 1/4 of an inch thickness. Season with salt and pepper.
- Add feta and parsley to cooled spinach mixture, if it looks too dry add 1 to 2 teaspoons water.
- Lay two slices of prosciutto on flatten chicken breast.
- Spread half of the spinach mixture on top of prosciutto and sprinkle with 1 1/2 teaspoons of seasoned bread crumbs.
- From shortest end, tightly roll up chicken tucking in any spinach mixture that may fall out.
- Secure seam with tooth picks or kitchen twine.
- Heat 1 tablespoon of olive oil over medium-high heat once oil is shimmering add roulades seam side down cook for 3 minutes or until golden brown, flip and cook other side for 3 more minutes.
- Transfer to baking sheet and cook in 350°F oven for 10-12 minutes. Remove tooth picks or twine before slicing. Slice on a bias and serve.
Chicken cutlets stuffed with spinach, feta, ricotta then breaded and baked to perfection! Think of a roulade as a big edible cigar-shaped Think of a roulade as a big edible cigar-shaped container for just about any filling of your choice. Almost like an edible Christmas present! chicken roulades-with-prosciutto nutrition facts and nutritional information. Roulades do require a little extra work up front, but every bite is worth it in the end. If it's possible, this chicken tastes even better than it looks, and it looks wonderful on the plate!
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