Thursday, March 24, 2011

Chicken rolls with spinach and mozzarella

I don't know if this dish has a name, if it was already made and if its known in the recipes books around the world. I just came with the idea of making the chicken like this a couple of weeks ago, but had no chance to make it until some nights ago.

I was a bit skeptic about the result, because the spinach always reduces so much, and the mozzarella drops a lot of liquid when being cooked, so I was not sure of the final outcome. But.... the result was even better than I thought it could be! The combination of these 3 main ingredients its simply amazing! All three kept their flavor, not mixed but combined. No more blabling, you just should try it!

Ingredients: (3 servings)

  • 3 Chicken breasts
  • 2 cups of Spinach (frozen -defrosted- or if fresh, already cooked or steamed)
  • 1 ball of Mozzarella cheese
  • Salt, pepper, garlic, ginger, paprika, marjoram for seasoning
  • Wooden sticks for cooking or serving


Heat a large teflon frying pan, spread or spray some olive oil on it. Get the chicken breast and laying it flat in your cutting board, cut lengthwise to obtain 2 flat layers out of each chicken breast. Smash a bit -careful not to break or shred the meat- with a cooking hammer or the back of a glass (I used a ceramic glass because i don't have a hammer o-O`) to make it even more flat to be easier to roll it. Be creative, but careful not to break the meat.

Slice the mozzarella in 6 equal sticks. Season the spinach with salt, pepper and garlic. Spread the 6 layers of the chicken breast and season in both sides of them. In a separate plate, lay one half chicken breast and spread over it around 2 Tbsp of the spinach. Then lay one stick of the mozzarella in one of the short ends.

Begin to roll until you reach the opposite end. Secure with one wood stick and reserve. Repeat for the rest 5 chicken halves.

Place them evenly in the hot pan. Cook uncovered for around 5 minutes. Then turn around and cover. All the liquids will flow and cook the chicken inside without getting burnt. Once the liquids are steamed, turn around, remove from the heat and serve hot.

To accompany I made a quick couscous with fresh radish, tomato, carrots and celery.


1 comment:

Wendy Martin said...

Yum! I'm definitely trying this one. Thanks Van!