Best Spinach And Feta Chicken Roulade Recipes

CHICKEN ROULADE WITH SPINACH FETA CHEESE AND ROASTED RED PEPPER.

Chicken Roulade With Spinach Feta Cheese and Roasted Red Pepper. image

I made this for Valentines Dinner and it was a big hit. I saw some of this recipe on a foodnetwork show(not sure which one) I added a pack of Lipton savoury herb and garlic dip mix to the breadcrumbs,to add a little extra flavour, before frying them off, there recipe called for deep frying before roasting, I fried this one off in a little oil in a skillet, before roasting. It worked really well. The chicken came out moist and juicy, and full of flavour.

Provided by C.C619

Categories Chicken Breast

Time 3h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breasts
4 ounces feta cheese, crumbled
7 -8 spinach leaves, about 5/6 per breast depending on the size of chicken and size spinach leaves
0.25 (16 ounce) jar roasted red peppers
2 teaspoons garlic powder
2 eggs, beaten
1 cup breadcrumbs (you can use plain or garlic if preferred)
Lipton Recipe Secrets savory herb with garlic soup mix
8 toothpicks
salt and black pepper (to season)
oil (for frying)

Steps:

Trim off any fat and cut part way through the underside of the chicken to flatten it out slightly.
Put the chicken on top of a piece of cling film, and season each breast with salt, black pepper, and garlic powder. Then cover with another piece of cling film and pound chicken till it flattens out (not too much it is easy to overdo this) and the seasoning is embedded in the meat.
Take each breast and layer it with the spinach leaves first then the feta and the red pepper.
Fold in the sides of each breast and roll up and secure with tooth picks.
Cover with cling film and chill for at least 2 hours.
Preheat oven to 325°F .
In a large dish big enough to dip the chicken in beat the eggs.
Next to the eggs, use another dish about the same size and combine bread crumbs and garlic dip mix.
Put the oil in a skillet and allow to get hot.
While the oil is heating, take the chicken and first dip into the egg till coated and then into the bread crumbs, making sure all surfaces are covered.
When the oil is hot add the chicken to the skillet, one at a time, and turn using tongs, when each side has become lightly browned. Then place on a baking sheet. Repeat with each breast.
When all the chicken has been browned, place baking sheet, and roast for about 25 minutes or till the internal temperature is 170°F or juices run clear.
Enjoy.

Nutrition Facts : Calories 366.3, Fat 11.9, SaturatedFat 6, Cholesterol 200.9, Sodium 1047, Carbohydrate 23.6, Fiber 2.1, Sugar 3.5, Protein 39.2

SPINACH AND FETA CHICKEN ROULADE RECIPE - (4.5/5)

Spinach and Feta Chicken Roulade Recipe - (4.5/5) image

Provided by á-14060

Number Of Ingredients 13

Ingredients

4 tablespoons olive oil (divided)
1 shallot (minced)
2 cloves garlic (minced)
1 pound spinach
1/2 cup pine nuts (toasted)
1 cup feta cheese (crumbled)
1 lemon (zested)
crushed red pepper (optional, to taste)
salt and pepper (to taste)
4 6-8 ounce boneless, skinless chicken breasts (pounded to 1/4-inch)
Garnish
1/2 bunch flat leaf parsley (chopped)
1 lemon (cut in wedges)

Steps:

Preheat oven to 350ºF. 2 For the Filling: in a large sauté pan over medium high heat, add 2 tablespoons olive oil, shallot, and garlic and sauté until tender about 3 minutes. Add the spinach, in 3 batches, allowing the spinach to wilt a little with each addition, season with Kosher salt and freshly ground black pepper. Remove from heat, and allow to cool to room temperature. Using a kitchen towel, ring out any excess moisture from the spinach mixture. 3 Roughly chop the spinach mixture and add to a medium bowl, along with pine nuts, feta cheese, lemon zest, Kosher salt and freshly ground black pepper and chili flakes, if desired. Fold together until combined. 4 For the Chicken Roulade: season the chicken breasts with Kosher salt and freshly ground black pepper. Divide the spinach mixture evenly among the 4 chicken breasts, keeping the filling away from the edges. Beginning at the narrower end of the chicken of 1 chicken breast, roll up, enclosing the filling as you would a jelly roll. Tie with kitchen twine every inch to secure. Repeat with remaining chicken breasts. 5 Heat the remaining 2 tablespoons of olive oil in a cast iron skillet, over medium high heat and add the chicken. Rotate to evenly brown on all sides, about 6-8 minutes. Place in oven, bake until a thermometer registers to 165ºF on the thickest part of the chicken, about 5-10 minutes. Remove from oven. Let rest 5 minutes. Cut the twine and slice into 1-inch pieces. 6 Garnish with parsley and lemon wedges. 7 Tips: - Use a pork cutlet instead of chicken! - Make sure you don't over-stuff the chicken, or the filling will come out the sides!