Chicken Rolls with Creamy Spinach and Cheese Filling, Paired with Beetroot Walnut Salad

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:

1. 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.
2. 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.
3. 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.
4. Coat the chicken rolls:
   • Beat the eggs in a bowl. Dip each chicken roll into the beaten eggs, then coat evenly with breadcrumbs.
5. 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:

1. 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.
2. Make the salad dressing:
   • In a small bowl, mix the Greek yogurt, mayonnaise, minced garlic, and a pinch of salt. Stir until smooth.
3. 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!