Chicken Roulade with Creamy Spinach
Roulade literally means “to roll” in French. And that is exactly what you do with the meat. You pound it, roll it, wrap it snugly and then give it a nice warm, soothing bath. And the meat is ready to be served up in all its glory. It can be a meal in itself or you can serve it as a starter. You can experiment with the fillings. Try chopped dry fruits, olives, shredded veggies, cream cheese, and so on ..the list is endless.
4 chicken breasts
Salt to taste
For the filling
2 cups chopped spinach
5 garlic pods, chopped
½ cup chopped cheddar cheese
Place the chicken breasts on a flat surface.
Using a meat mallet pound it gently to flatten the meat. Be gentle while pounding otherwise you might tear the meat.
As you pound sprinkle some salt on the chicken so that it gets incorporated with the meat.
To prepare the filling heat some oil. Saute the garlic pods and add the spinach. Sprinkle some salt and fry on high heat till the spinach wilts. Add the grated cheese. Turn of the heat and cool a little.
Place some filling on the chicken lengthwise and then roll it up tightly. Wrap up the breast piece with some twine. Do the same with the rest of the chicken breasts.
Now wrap them well in cling film.
Heat some water. Once it starts boiling lower the heat and put in the rolled up chicken pieces. Simmer for 15 minutes. The chicken breast will be cooked by then. Once they are cool, unwrap, take off the twine and cut into roundels. This serves as an excellent snacks.