These simple roulades are flavourful, healthy and easy - perfect to serve as an elegant main dish. Serve with your favourite pasta or bread.
15 people made this
2 tbsp olive oil
1 large portobello mushroom, coarsely chopped
4 spring onions, sliced
250g fresh young spinach, coarsely chopped
2 tbsp dry breadcrumbs (made from stale bread)
2 tbsp freshly grated Parmesan
4 skinless, boneless chicken breasts or thighs, about 175g each
125ml chicken stock, hot
salt and freshly ground black pepper
Method Prep:30min › Cook:18min › Ready in:48min
Preheat the oven to 180°C (gas 4). Heat 1 tbsp of the oil in a large, deep frying pan, add the mushrooms and spring onions and sauté over a medium heat for 5 minutes until the mushrooms are tender. Stir in the spinach and cook, stirring, for 2 minutes, until wilted.
Transfer the vegetables to a large bowl, using a draining spoon to drain off excess moisture from the spinach. Set the pan on one side. Add the breadcrumbs, Parmesan and salt and pepper to season, and toss together.
Pound the chicken flat and thin between two sheets of cling film. Spread 2 heaped tbsp of the spinach filling onto each piece of chicken, to about 1cm from the edges. Then, starting at one of the narrower ends, roll up and secure the roulades with cocktail sticks or string.
Drain the vegetable cooking juices from the frying pan, then add the remaining 1 tbsp of oil and set the pan over a high heat. Add the roulades, seam-side down, and cook for 6 minutes or until browned all over. (Placing the roulades seam-side down first seals them closed.)
Place the roulades in a shallow ovenproof dish and pour over the hot stock. Cover and bake for 15–18 minutes or until the chicken is cooked through.
To serve, remove the cocktail sticks or string from the roulades and cut the chicken diagonally into 1cm slices. Serve hot, drizzled with the cooking juices.
Portobello mushrooms are full-grown chestnut mushrooms and are wonderfully flavoursome. Alternatively, use four chestnut mushrooms or large, white flats.