SPINACH AND MUSHROOM CHICKEN ROULADE

Tuesday, August 9, 2016

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A beautiful entree for your next Shabbat meal or get-together with family and friends.

 

Ingredients

Quantity 

Chicken breast, whole 

3 lbs

Fresh baby spinach

1 ½ lbs

Shitake mushrooms &ndash sliced, remove stems 

1 lb

Cremini mushrooms &ndash sliced, remove stems

1 lb

Spanish onions &ndash diced 

2

Garlic cloves &ndash chopped

10

Olive oil

8 tbsp

Salt and pepper

To taste

Bread crumbs

4 tbsp

Garlic powder

1 tsp

Paprika

1 tsp

 

1. Saute the spinach, onions and 8 cloves of garlic in 4 tbsp of olive oil until soft. Be sure to add a little salt and pepper while it sautes. Let it cool.

2. Saute the mushrooms until golden brown and soft.

3. Drain out liquid from spinach mixture and then add mushrooms (with liquid), bread crumbs, salt and pepper to the spinach and mix it all together.

4. Pound chicken breasts until you have ¼ inch flat pieces. Lay the breast flat and spread the spinach mixture evenly over it. Roll up the chicken so that the "seam" is on the bottom so that it doesn't open while cooking.

5. Combine 2 remaining cloves of garlic, garlic powder, paprika, ½ tbsp. salt, 1/8 tbsp pepper with the remaining 4 tbsp of oil. Massage mixture over all of the exposed areas of the chicken breast.

6. Cook covered at 350 degrees for 30 minutes and then uncover for another 15 minutes.

Enjoy! 

Click here to print the recipe





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