Chicken Spinach Roulade

Name: Chicken Spinach Roulade
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: German, European
Ingredients: 1 egg; 237 milliliters Italian seasoned bread crumbs; 2 teaspoons milk; 3 Tbsps grated Parmesan cheese; 4 skinless, boneless chicken breast halves; 397 grams spinach, drained

The recipe Chicken Spinach Roulade could satisfy your European craving in about 1 hour and 20 minutes. This main course has 298 calories, 34g of protein, and 7g of fat per serving. This recipe serves 4. A mixture of egg, chicken breast halves, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert.

Instructions

Preheat the oven to 375 degrees F (190 degrees C).

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Oven

Grease a baking sheet.

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Baking Sheet

Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a uniform thickness of 1 inch.

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Chicken Breast

Meat

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Meat Tenderizer

Heat spinach in a saucepan over medium-high heat.

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Spinach

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Sauce Pan

Whisk eggs, Parmesan cheese, and milk together in a bowl.

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Parmesan

Egg

Milk

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Whisk

Bowl

Stir egg mixture into the spinach; cook and stir until thickened, about 2 minutes.

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Spinach

Egg

Remove from heat.

Spread about 2 heaping tablespoonfuls of the spinach mixture onto each pounded chicken breast.

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Chicken Breast

Spinach

Spread

Roll each breast into a cylinder shape, secure ends with toothpicks, and arrange on the prepared baking sheet.

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Roll

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Baking Sheet

Toothpicks

Sprinkle bread crumbs atop rolled chicken.

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Breadcrumbs

Whole Chicken

Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 45 minutes. Allow chicken to rest for several minutes before removing toothpicks and serving.

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Whole Chicken

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Toothpicks

Oven

Equipment

Ingredients

Servings:

egg 237milliliters

Italian seasoned bread crumbs 2teaspoons

milk 3Tbsps

grated Parmesan cheese 4

skinless, boneless chicken breast halves 397grams

spinach, drained

Recommended wine: Dornfelder, Riesling

Dornfelder and Riesling are my top picks for German. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. The Heinz Eifel Shine Dornfelder Sweet Red with a 3.5 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.