If you’re looking to prepare a meal that’s both flavorful and visually stunning, this recipe for chicken rolls stuffed with creamy spinach and cheese filling is the perfect choice. Paired with a vibrant beetroot and walnut salad, it offers a delightful mix of savory and fresh flavors. Whether for a special occasion or a comforting family dinner, this dish will not only impress your guests but also satisfy your taste buds with its blend of textures and rich taste.
Ingredients:
For the Chicken Rolls:
- 3 chicken fillets
- Salt and black pepper (to taste)
- 1 teaspoon chicken seasoning
- 1 teaspoon coriander
- 3 cloves garlic, minced
- Oil (for frying)
- 500 g spinach, washed and chopped
- 3 tablespoons cream
- 6 slices cheese (your choice of cheese)
- 100 g breadcrumbs
- 3 eggs
For the Beetroot and Walnut Salad:
- 3 beets (cooked and grated)
- 80 g walnuts (chopped)
- 80 g dried plums (chopped)
- 1 tablespoon Greek yogurt
- 1 tablespoon mayonnaise
- 2 cloves garlic, minced
- Salt (to taste)
Instructions:
For the Chicken Rolls:
- Prepare the chicken fillets:
- Begin by laying each chicken fillet flat on a cutting board. Using a meat mallet or rolling pin, gently pound the fillets to an even thickness.
- Season both sides with salt, black pepper, chicken seasoning, coriander, and minced garlic.
- Cook the spinach filling:
- In a pan, heat a small amount of oil and sauté the chopped spinach until wilted, about 3-4 minutes.
- Once cooked, stir in the cream and cook for an additional 1-2 minutes until creamy.
- Assemble the chicken rolls:
- Lay each chicken fillet flat, and place a slice of cheese and a spoonful of the creamy spinach mixture in the center. Roll the chicken fillet tightly around the filling, securing it with toothpicks if necessary.
- Coat the chicken rolls:
- Beat the eggs in a bowl. Dip each chicken roll into the beaten eggs, then coat evenly with breadcrumbs.
- Cook the chicken rolls:
- In a large frying pan, heat oil over medium heat. Fry the chicken rolls for about 4-5 minutes on each side, or until golden brown and cooked through. Alternatively, you can bake them in a preheated oven at 375°F (190°C) for 25-30 minutes until fully cooked.
For the Beetroot and Walnut Salad:
- Prepare the beets:
- If your beets are not pre-cooked, boil or roast them until tender. Once cooked, peel and grate the beets into a mixing bowl.
- Make the salad dressing:
- In a small bowl, mix the Greek yogurt, mayonnaise, minced garlic, and a pinch of salt. Stir until smooth.
- Assemble the salad:
- Add the chopped walnuts and dried plums to the grated beets.
- Pour the yogurt-mayo dressing over the mixture and toss until well combined.
Serve:
- Slice the chicken rolls and serve them hot, alongside a portion of the beetroot walnut salad. Garnish with extra walnuts or fresh herbs if desired.
Conclusion:
This dish brings together tender, flavorful chicken rolls filled with a creamy spinach and cheese mixture, complemented by a refreshing beetroot and walnut salad. The combination of savory, creamy, and earthy flavors makes this meal a true feast for the senses. Whether you’re celebrating a special occasion or preparing a family dinner, this recipe promises to deliver a delicious and memorable dining experience!