I few days ago I posted about Galatopita which was the dessert I made for our Wedding Anniversary. That day I also made this recipe. You probably all know by now how much I love mushrooms and this is a recipe I’ve been making over and over again since I made it a couple of months back.
October seems to be a very creative month for me and I have been trying new recipes which turned out great.
This dish will be very impressive once your guests cut the chicken rolls and see how it looks inside.
Stuffed Chicken Rolls, Recipe by Ivy
Preparation time: 15 minutes
Cooking time: 45 minutes
- 2 chicken breasts, filleted into thin slices
- Seasoning: a pinch of salt, pepper, chicken seasoning, cumin, coriander
- 8 slices of cooked bacon
- 8 slices of halloumi
- 1 cup of spinach
- 1 medium onion, finely chopped
- 1 tablespoon olive oil
- 1 lemon
- 1 tablespoon olive oil to grease non stick pan
Remove skin and bones from breasts, which boil and reserve 1 cup of broth for the mushroom sauce and the remaining to boil the rice in.
Cut each chicken breast into four slices, which pound flat. Season with salt, pepper, cumin and oregano and set aside.
Wash the spinach and place it in a pot without any water. Bring to a boil and remove from heat and drain excess water.
In a non stick frying pan brown halloumi on both sides.
Then do the same with the bacon.
Discard any fat from the bacon and in the same pan heat the oil and sauté the onion and before browning add the spinach, mix and add the juice of one lemon. Mix until it has absorbed the lemon and remove from the heat.
Spread a spoonful of spinach on the chicken breast and add a slice of bacon and halloumi.
Make into a roll starting with the pointed side, secure with a toothpick and place in a baking tin with a lid.
I cooked the chicken in a Tupperware vessel with a lid at 200 degrees for 45 minutes. I did not add anything else in it. Although there was bacon in it and halloumi I still consider that this was a very healthy dish as no other fattening ingredients were used. When it was cooked it was full of juices.
If you are going to cook it in a baking tin, spray with olive oil before baking and add some chicken stock, cover with alluminium foil until it is cooked.
Preparation: 5 minutes
Cooking time: 5 minutes
- 2 cups of button mushrooms
- 1 clove of garlic
- 2 table spoons olive oil
- 1 teaspoon butter
- ½ teaspoon rosemary, crashed
- 1 tablespoon flour
- 1/2 cup dry white wine
- Salt and pepper to taste
- 2 tablespoons soy sauce
- 1 cup of chicken broth
Heat olive oil in a non stick frying pan and sauté the garlic. Add mushrooms and mix for 2 – 3 minutes.
Add the butter and rosemary and 1 tablespoon flour. Mix with a spatula until flour begins to brown.
Add wine and soy sauce and the chicken broth.
Cook for 5 minutes until the sauce begins to thicken.
Pour over rice and chicken.
As this is one of my concoctions I am also sending it over to Lore, of Culinarty, for her Event Original Recipes.